Copyright © 2015 Muhammad Issa Khan et al.This is an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly
cited.
The lipid oxidation depressed themeat quality and can be triggered during industrial processing.The current study was designed to
assess the antioxidant activity of thigh meat and meat products enriched with natural antioxidants (