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The antimicrobial and antioxidant effects of two spice extracts and their combination on raw chicken meat during storage for 15 days at 4°C were studied. Raw chicken meat was treated with BHT (positive control), rosemary (RO), cloves (CL), and their combination, and the results were compared to those obtained for raw chicken meat without any additive (negative control). The antioxidant and antimicrobial...