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The purpose of this study is to examine the correlation between canonical variables (x component) of organizational commitment, including (affective commitment, normative and continuous variable) and quality of services provided to employees (y components), including (responsibility, reliability, trusting, empathy, tangibility). These two sets of change variables are taken to be a suitable model for determining the relationship between Y components. Also it would use to provide a prediction method for y components using canonical correlation. At first, the theoretical model and the theories between the variables were developed and for surveying the research theories structural equation was used. ansar bank counter staves of Tehran city are the statistical population. 320 employees were picked based on the Morgan table using random sampling. A questionnaire was used to collect data, and its reliability and validity assessed by Cronbach's alpha and confirmatory factor analysis. Results of canonical correlation showed a good linear combination between organizational commitment and service quality offered by them. Affective and normative commitment has direct relation with quality components, and continuance commitment correlated inversely with quality components. Normative commitment in empathy have the greatest role in creating the first canonical correlation coefficient as well as a comparison with other canonical variables.

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Antimicrobial packaging has a potential to prevent pathogenic microorganisms and also increases the shelf life of meat products. The aim of this study was to determine mechanical and physical properties of Carboxymethyl Cellulose (CMC) containing Trachyspermum ammi and Myrtus Communis essential oils (0.1, 0.3, 0.6 and 1%). Then antimicrobial packaging with optimum concentration of essential oil (0.6 and 1%) was selected to evaluate the effect of packaging on microbial and physical properties of turkey meat during storage at refrigerator. The results showed that tensile strength decreased and percentage of film elongation increased significantly. Water absorption, moisture content, solubility and water vapor permeability decreased when the concentration of the essential oils increased. Film prepared using Trachyspermum ammi essential oil had high antimicrobial activity compared with Myrtus Communis essential oil. Turky meat which packed using film containing 0.6% Trachyspermum ammi essential oil was more effective against total bacterial count than 1% essential oil. In contrast, the film containin 1% essential oil showed high antimicrobial activity against coliform and E.coli. Therefore, the film containing essential oil increased the shelf life of turkey meat, and application of 0.6% Trachyspermum ammi essential oil film as an effective treatment is recommended.