## 3 Results and Discussion
### Sensory Analysis  
The sensorial analysis showed a considerable preservative (\(p<0.05\)) effect of the additives in all treatments regarding all meat quality characteristics (Table 5). Oregano essential oil exhibited a significant antioxidant (\(p<0.05\)) effect, decreasing egg-like odor formation compared to the control samples. These results are concordant with previous investigations evaluating the effect of oregano essential oil on chicken meat quality [2; 18]. However, there were no significant variations (\(p>0.05\)) between the two oregano oils regarding all sensorial attributes. Nevertheless, OR-S exhibited the highest antioxidant effect, as observed from the low egg-like odor formation and mean numerical oxidation values.  
This slightly superior effect on delaying off-odor volatile formation, especially that of sulfuric volatiles, which are responsible for this kind of odor, is attributed to the oil composition. In addition, OR-S contains a different percentage of phenolic compounds, such as thymol and carvacrol, compared to OR-V. This will certainly cause different antioxidant reactions, especially in the presence of _Aloe_ gel in the meat system [10; 46; 47]. The mechanism of the antioxidant effect of these essential oils regarding meat odor, freshness, and sensorial characteristics still needs further investigation [7]. A similar observation was found regarding the oxidation odor attribute, where OR-S was shown to be the best additive  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline  & \multicolumn{4}{c}{**Sensory Attributes b**} \\ \hline
**TRT \({}^{*}\)** & **Egg-Like** & **Spice** & **Oxidation** & **Overall** \\ \cline{2-5}  & **Odor** & **Odor** & **Odor** & **Acceptability** \\ \hline Control & 8.167 \({}^{\text{a}}\) & 0.535 b & 7.334 a & 4.191 c \\ OR-S & 5.408 c & 6.590 a & 4.881 b & 6.799 a \\ OR-V & 6.071 b & 6.055 a & 5.813 b & 6.191 b \\ BHA & 6.730 b & 0.537 b & 5.590 b & 5.561 b \\ \hline SEM c & 0.206 & 0.162 & 0.263 & 0.241 \\ \hline \hline \end{tabular} \({}^{\text{a}}\) Means within the same column with different superscripts are significantly different (\(p<0.05\)); n = 10. b Sensory attributes: meat samples were tested on day 4. SEM c: Standard error of the means. \({}^{*}\) Treatments. Control; 300 ppm of OR-S; 300 ppm of OR-V; and 14 ppm BHA.  
\end{table}
Table 5: Sensory evaluation of cooked chicken meat treated with different antioxidants.  
to deal with spoilage volatiles. The inclusion of oregano oil (OR-S and OR-V) showed the greatest overall acceptability compared to the synthetic one (\(p<0.05\)). However, OR-S was at the top, showing the highest numerical score for overall acceptability. The results of all meat attributes agree with the prior lipid oxidation, color, and total volatile findings. Finally, both oregano treatments exhibited high spice odor scores, which reflect the essential oil composition. In addition, it should be emphasized that there will be potential challenges in implementing this method (combination with Aloe gel) in the meat industry. However, the results of the current study and several previous studies play an important role in resolving these limitations.