-Arabic Title will be:

القيمة الغذائية، النشاط المضاد للأكسدة والتقييم الحسي للفطر الصالح للأكل (Pleurotus Ostreatus) كمكمل لإنتاج منتجات لحوم أكثر صحة

-No scientific committee previewing

- The authors stated the duration of the work as 3 months, but it appears as 6 Months in the Gantt Chart and 5 years in another section. The authors need to clarify and fix the duration of the study.

-Keywords: included many items that were not included in the study.

-The references used by the authors for sample sizes were ineffective, particularly since they did not use animals in their study to substantiate Euthanasia references at the same time these references did not work.

-Sensory evaluation: Authors will do it with 10 panellists of staff members

The authors need to include the characteristics required from the panellists, such as taste, smiling, and color.

-The 10% mushroom amount (100g) is based on the powder. Does it require a reference to meet human protein needs?

-In the materials and methods and flowchart, the authors will analyze minerals and vitamin B complex, they did not write the methods that they will use for these analyses,

                      - This analysis was not enough to be related to the title and objectives of the study (Improve the nutritional value and supplements to healthy meat products), for that, they must analyze antioxidants activities (i.e. SOD, CAT), and the nutritional value (amino acids, proteins) of the extracted powder of the 100g mushrooms to know the nutritional and health value if this added to the burger.