جامعة مؤتة

    Research GateGoogle Sholarالسيرة الذاتية

    معلومات عامة

    • 00962 79 12345678
    • 00962 77266****
    • marwana@mutah.edu.jo or alhijazeenmarwan@gmail.com
    • https://academic.mutah.edu.jo/EmailAccount
    • Mutah, Karak, Jordan

    " Dr. Al-Hijazeen research area is focus on poultry meat quality and safety. Laboratory (Animal Production laboratory/Meat-Lab) members have all equipment to evaluate the effect of replacing several synthetic antioxidant/antimicrobial supplements with the natural (e.g plants extracts and their essential oils) meat preservatives. In addition, Al-Hijazeen, study the effect of these natural supplements on the growth and survival of many foodborne pathogens especially which present in fresh meat and their various products. He studies both direct and dietary (indirect) adding these natural additives on broiler meat quality and safety. Al-Hijazeen has experience working with GC-MS and HPLC laboratory equipment studding volatiles compounds formed in the cooked and raw meat samples. Finally, he teaches both Departments: Animal Production, and Nutrition and Food Technology classes related to the basic meat science and processing.."

    الاهتمامات البحثية

    Meat Science and Technology

    الابحاث المنشورة

    1. Effect of oregano essential oil and tannic acid on storage stability and quality of ground chicken meat. المجلة :
     
    , العدد : الناشر :
    ,
    Effect of direct adding oregano essential oil (Origanum syriacum L.) on quality and stability of chicken meat patties. المجلة : Food Science and Technology (Campinas) , العدد : 38(Suppl. 1): 123-130الناشر : SciELO SAO PAULO, sbCTA, Av. 2880, 13001-970 Campinas SP-Brazil. , 2018
    Evaluate Anti-bacterial activity of Rosmarinus officinalis Linn. Extract and Origanum syriacum L. essential oil using raw chicken meat المجلة : Carpathian Journal of Food Science and Technology , العدد : 10(2), 132-145الناشر : Technical University of CLUJ NAPOCA, Chemistry-Biology DEPT, Romania U.T. Press Publishing House. , 2018
    Preservative effect of Origanum syriacum L. essential oil on stability and quality of cooked chicken meat المجلة : Brazilian Journal of poultry Science , العدد : 21 (1), 1-9الناشر : FACTA (Foundation of Poultry Science and Technology). Av. Andrade Neves, 2501-Castelo. 13070-002 Campinas SP Brazil. , March 2019
    Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties المجلة : Food Science and Technology. , العدد : 39(1): 27-34.الناشر : Published By SciELO SAO PAULO, sbCTA, Av. 2880, 13001-970 Campinas SP-Brazil , Mar. 2019
    Dietary energy source affecting fat deposition mechanism, muscle fiber metabolic, and overall meat quality المجلة : Regulatory Mechanisms in Biosystems , العدد : 8(3):433-437.الناشر : Visnyk of Dnipropetrovsk University, Biology, Medicine, UKRAINE, 49010. , 2017
    Variation in dietary cation-anion differences (DCAD) of feed ingredients in relation to milk fever disease in dairy cattle المجلة : Ukrainian Journal of Ecology , العدد : 8(1):51-56الناشر : ALEX MATSYURA PRESS, ALTAI STATE UNIV, UKRAINE, 72312. , 2018
    Effects of sucrose-based high-lysine diet on blood chemistry, growth performance, and gastrointestinal morphology of broiler chickens during the growing stage المجلة : The Journal of Poultry Science , العدد : J. Poult. Sci., 55: 263-268, 2018الناشر : Japan Poultry Science Association. Japan , 2018

    المواد التدريسية

    Processed Meat
    السنة الاولى
    Principles of Meat Science
    السنة الرابعة
    Animal Products
    السنة الرابعة

    الاخبار والاعلانات

    الساعات المكتبية ومعلومات أخرى