## 3 Results  
### Chemical Analysis of TEO and AEO  
The chemical composition of the analysed TEO and AEO is shown in Table 3. Ten components were analysed in pure TEO, which accounted for 95.15% of the total area. The primary constituent was thymol, accounting for 46.98%. It was accompanied by three monoterepne hydrocarbons: \(\gamma\)-terpinene (26.78%), p-cymene (18.32%), and \(\beta\)-pinene (1.89%). Simultaneously, 11 compounds were found for AEO, accounting for 99.99% of the total area. As in the TEO, the AEO contained thymol (37.03%), followed by \(\gamma\)-terpinene (35.75%), p-cymene (23.67%), and \(\beta\)-pinene (2.24%). Figures 1 and 2 show the chromatograms of AEO and TEO, respectively. \begin{table}
\begin{tabular}{l c} \hline
**Parameter** & **Description** \\ \hline Essential Oils (EOs) & Thymme (TEO) and ajwain (AEO) \\ Treatment Methods & Hot air blanching (HAB) and oil treatment (OT) \\ EO Dosages & 0.75 mL and 1.5 mL of each EO (thyme and ajwain) \\ Meat Type & Beef \\ Sample Size & 12 replicates per treatment, n = 12 samples per group \\ Experimental Groups & 8 groups: TEO HAB 0.75, TEO HAB 1.5, TEO OT 0.75, TEO OT 1.5, AEO HAB 0.75, AEO HAB 1.5, AEO OT 0.75, AEO OT 1.5 \\ Temperature for Dying & 55 \({}^{\circ}\)C (environmental chamber) \\ Drying Time & 6 h (meat samples flipped after 3 h) \\ Chemical Analysis & Headspace analysis using gas chromatography for identifying volatile compounds (e.g., \(\beta\)-pinene, p-cymene, \(\gamma\)-terpinene, thymol) \\ Statistical Analysis & One-way ANOVA followed by Tukey’s test (for posthoc analysis) to assess significant differences (\(p<0.05\)) \\ \hline \end{tabular}
\end{table} 
Table 2: Experimental design of research. \begin{table}
\begin{tabular}{l c c c c c} \hline
**Compounds** & **a RI** & \multicolumn{3}{c}{**b Content [\%] (SD)**} \\ \hline  & **Obs.** & **Lit.** & **AEO** & **TEO** & **Identification Method** \\ \hline \(\alpha\)-Thujene & 924 & 931 & 0.20 (0.01) & 0.18 (0.01) & MS, RI \\ \(\alpha\)-Pinene & 930 & 939 & 0.30 (0.01) & 0.26 (0.01) & MS, RI, Std \\ \(\beta\)-Pinene & 975 & 980 & 2.24 (0.05) & 1.89 (0.02) & MS, RI, Std \\ Mycrene & 990 & 991 & 0.33 (0.04) & 0.32 (0.03) & MS, RI, Std \\ \(\alpha\)-Terpinene & 1016 & 1018 & 0.27 (0.02) & 0.27 (0.02) & MS, RI, Std \\ p-Cymene & 1027 & 1026 & 23.67 (1.42) & 18.32 (0.91) & MS, RI, Std \\ \(\gamma\)-Terpinene & 1062 & 1062 & 35.75 (1.20) & 26.78 (0.87) & MS, RI, Std \\ Isoterpinolene & 1090 & 1086 & 0.04 (0.01) & – & MS, RI \\ p-Cymenene & 1093 & 1090 & 0.07 (0.02) & 0.08 (0.02) & MS, RI \\ Limonene & 1172 & 1184 & 0.09 (0.04) & – & MS, RI \\ oxide & 1259 & 1242 & – & 0.07 (0.01) & MS, RI \\ Carvone & 1315 & 1290 & 37.03 (0.12) & 46.98 (0.34) & MS, RI, Std \\ \hline Total & & 99.99 & 95.15 \\ identified & & & & & \\ \hline \end{tabular}
\end{table} 
Table 3: Chemical composition of ajwain and thyme EOs. Subsequently, the chemical composition of the headspace of dried meat, treated with the HAB and OT methods with ajawain and thyme EOs, was analysed. With this, we observed how individual chemical components were incorporated into dried meat samples. For this study, \(\beta\)-pinene, p-cymene, \(\gamma\)-terpinene, and thymol were selected as the main components since they were still presented as significant after applying the EOs treatments. The results in Table 4 revealed significant differences between the composition of treated samples. For \(\beta\)-Pinene, the OT samples at a higher dose were reported to have higher levels (\(p<0.05\)) than the HAB samples. The \(\beta\)-pinene content was highest in OT 1.5 mL (2.66%, 2.75%) in both EOs. P-cymene was recorded at significantly higher levels in ajawain HAB 1.5 mL (40.84%) than the control and OT samples. The P-cymene content was almost double that of pure AEO, representing 23.67%. The share for \(\gamma\)-terpinene showed ajawain HAB 1.5 mL (16.15%), thyme HAB 1.5 mL (11.73%), and ajawain OT 1.5 mL as the primary samples that exhibited significantly higher levels (\(p<0.05\)) than the control.