<div>The organic agriculture approaches for the betterment of food security at a global position. It is a disputed subject for discussion. Although, there are several types of research on the different factors in different aspects of organic farming. Most of the given data come from the deep suffering crisis in Sri Lanka. How organic farming implemented in Sri Lanka and how it performed till now in the context of farmers having small holdings remains poorly understood. Additionally, we found that somehow organic agriculture is responsible for the crisis in Sri Lanka. The major challenges for the rapid collapse of Sri Lanka were limited capacity, lack of suitable inputs and market access. Organic farming gives the impression of being one of the center stages of the crises. Some commentators have blamed Sri Lanka&rsquo;s decision to go organic as the root cause of this crisis. Additionally, the event was used to smear the regenerative agriculture movement.&nbsp;</div>

Reliance on Organic Farming Resulted in Food Crises in Sri Lanka: A Review

Background:&nbsp;The shelf life of meat products can be increased by adding synthetic antioxidants. These antioxidants have long been used, but their safety has recently come into dispute due to a suspected carcinogenic potential. This is why meat technologies have extracted new natural antioxidants from spices and herbs, which are the best alternatives to synthetic compounds. So, the addition of natural flavors (essential oils, powder or extract of aromatic plants) to the meat can improve organoleptic quality and consumer acceptability.&nbsp; 
 
Methods:&nbsp;This study was conducted to evaluate the physicochemical and organoleptic qualities of meat fortified with thyme powder. With this purpose, 16 samples from four muscles of legs from 4 lambs were used in this work. The muscles were divided into two groups, control group (meat without any supplementation) and thyme group (meat supplemented with thyme). In this later group, a dose of 5% of ground thyme dry leaves was added to the meat.&nbsp; 
 
Result: Results showed no significant differences were found among groups for cooking loss, but was slightly higher for meat treated with thymus (33.29 vs. 28.36%). No significant differences between the two groups were observed for the ash, fat and crude protein contents of the meat. At the same manner, no effect was observed on meat lightness (L) and yellowness (b*) (P&gt;0.05), on the contrary, redness (a*) of the meat was affected by addition of thyme (11.28&plusmn;1.23 vs. 23.06&plusmn;9.80). Also, significant (P&lt;0.05) differences were observed in texture scores, flavor, color and taste between control and the 5% thyme-supplemented meat samples. The overall acceptability of supplemented meat samples was highest (P&le;0.05) as compared to control (5.91&plusmn;2.32 vs. 4.35&plusmn;2.66). In conclusion, addition of thyme leaves did not affect the physical and chemical properties of meat, except for redness and improved sensory quality.

Reliance on Organic Farming Resulted in Food Crises in Sri Lanka: A Review

Effect of the Addition of Thyme “Thymus vulgaris” Leaves on the Sensory and Nutritional Quality of Lamb Meat