Table 1.

Summary of different studies about the incorporation of date palm and its co-products in meat products.

Date	Concentration	Food	Effect	Reference
Date paste	2.5 and 7.5%	Spreadable liver pâtés	<hardness and gumminess; >moisture and fiber content; <protein, fat and nitrite content; >emulsion stability; softer pâtés; acceptable sensory quality.	[62]
Date pit	0.50, 0.75, and 1.00%	Ground beef	<TBAR values at the end of the storage period (from 2 to 0.69 mg MDA/kg); >values of taste, odor, color, and overall acceptance.	[63]
Date paste	5.0,10.0, and 15.0%	Pork liver pâté	Pâté with 5% date paste > color stability during storage; pâté with 10% date paste < lipid oxidation; similar texture; >overall acceptance	[64]
Date paste	5.0, 10.0, and 15.0%	Bologna sausage	Better nutritional profile (<fat and > fiber content); >red color; <hard, chewy and cohesive; satisfactory sensory quality	[25]
Date paste	2.5 and 7.5%	Pork liver pâté	>phenolic compounds content during storage (the highest at 7.5%); <mesophilic aerobic bacteria (from 3.81 to 2.48 log CFU/g) at 21 days of storage.	[65]
Date paste (intermediate food product)	5%	Paprika dry-cured sausage	Similar ripening process and sensory quality	[66]
Date powder	1.25, 2.5, 3.75, and 5.0%	Sausage	>nutritional properties (<fat content); <residual nitrite level; <lipid oxidation; <Lightness and redness; similar yellowness; >overall acceptability (5% the highest).	[67]