## 1 Introduction  
Recently, plant extracts and their essential oils have been studied extensively as natural alternatives for food preservation. Extracts such as oregano, rosemary, sage, thyme, and garlic have shown positive effects, improving the quality, safety, and freshness of meat [1, 2, 3, 4]. However, several challenges and limitations decrease their effect rapidly during storage compared to that of synthetic antioxidants [5, 6, 7, 3]. For example, the antioxidant stability of their polyphenols is highly susceptible to oxidation due to their high volatility and the absence of a protective carrier layer. In addition, there are a variety of species of these plants, and so their chemical composition, phenolic content, and antioxidant effectiveness differ accordingly [8, 9]. Very few research studies have evaluated the differences in antioxidant effectiveness in meat systems and attempted to create solutions that solve their stability problems using natural applications such as encapsulation, biofilms, and gel-form materials [6, 7, 10]. The essential oil of oregano derived from two common uncltivated species (_Origanum syriacum_ and _Origanum vulgare_ subsp. _hitrum_) has been tested in a variety of meat systems [2, 11, 12, 13]. However, no research study has compared the inclusion of the two oregano species (_Origanum spriacum_ and _vulgare_) in ground meat and provided better recommendations. Wild _Origanum spriacum_ L., which grows in different regions in the Middle East (e.g., Syria, Lebanon, and Jordan), is well studied. Most investigations found that it contains special components that make this essential oil stronger than other oregano species' oil. For example, components such as thymol, carvacrol, aristolochic acid, carvone, terpinen-4-ol, and p-cymene are major phenolic oil compounds in this oregano species. It was also stated that the antioxidant activity of OR-S was greater than that of _Origanum majorana_ L. [14,15]. The antioxidant potential of the essential oils of oregano depends on many factors, such as the plant genotype, extraction technique, method of addition, origin or soil effect, and storage [14, 15, 16, 17]. Furthermore, there is a clear difference between both oregano species regarding the thymol and carvacrol contents, which usually represent their major antioxidant activities [1,2,15,18]. The essential oil of _Origanum vulgare_ subsp. _litrum_, which grows widely in the wild mountains of Turkey, contains 80.12% carvacrol [18]. On the other hand, [PERSON] [19] found that the highest thymol and carvacrol contents of _Origanum syriacum_ L. (Wild _Origanum syriacum_ collected from the Al-Karak region in the south of Jordan) were 32.87% thymol and 76.39% carvacrol among the 14 populations studied. Based on the differences in their phenol composition, it is difficult to predict which one will be more effective as a meat preservative. However, no research has pointed out which species could be the most effective for industrial uses, especially if a natural carrier (edible cover) that enhances its stability is incorporated. _Aloe vera_ (_Aloe barbadensis_ [PERSON]) gel contains unique ingredients (phenolic acids, flavonoids, amino acids, glycoproteins, enzymes, saponins, salicylic acid, polysaccharides, vitamins, and minerals), which make this natural carrier an excellent layer that can improve the antioxidant stability of these plant extracts [20, 21, 22]. _Aloe_ gel has also been reported as a natural edible additive that can enhance meat quality and sensorial attributes and increase meat shelf life [10,23]. The presence of these antioxidant properties in _Aloe_ gel could enhance the primary antioxidant effectiveness through its interaction with other polyphenols. When comparing the antioxidant ability of both oregano species in meat systems, researchers typically consider the end products of lipid oxidation, meat color, and some unique sensorial characteristics.