Table 3.

Influence of seed extracts on the color of meat products.

Source and Concentration	Meat Product	Sampling Point or Storage Conditions	Effect on Color	Ref.
Grape seed (0.08 and 0.16%)	Cooked chicken sausage	40 days at 4 °C	Improved the preservation of redness	[84]
Grape seed (10 g/kg)	Dry-fermented pork sausages	After ripening	Similar to control with nitrite	[42]
Grape seed (50, 200 and 1000 mg/kg)	Dry-cured sausage	During ripening and during 7 months at 4 °C	Effect was dependent of extract concentration; higher redness values were obtained from 200 mg/kg treatment	[85]
Guarana seed (250, 500, and 1000 mg/kg)	Raw pork patty	18 days at 2 °C	Improved the preservation of redness and reduced the formation of metmyoglobin (1000 mg/kg)	[46]
Guarana seed (250 mg/kg)	Raw lamb burgers	18 days at 2 °C	Slowed the reduction of redness and formation of metmyoglobin	[86]
Peanut skin (1000 mg/kg)	Raw sheep patties	20 days at 2 °C	Improved the stability of redness	[87]
Peanut skin (70 mg GAE1/kg)	Cooked chicken patties	15 days at 1 °C	Reduced the loss of redness	[88]
Peanut skin (2000 mg/kg)	Dry-cured sausage (Spanish salchichón)	After ripening	Not significant effect	[48]
Peanut skin (1000 mg/kg)	Pork liver pâté	60 days at 4 °C	Slight differences	[89]
Acorn (1000 mg phenolics/L)	Raw chicken meat	14 days at 2 °C	Preservation of redness	[59]
Black rice (0.4%, 0.8%, and 1.2%)	Raw beef patties	6 days at 2 °C	Reduced the loss of redness	[90]
Euryale ferox seed kernels (500 mg/kg)	Cooked pork sausage	10 weeks at 8 °C	Not significant effect on redness	[54]
Yellow, brown, and black mustard seeds (2.0%)	Raw beef meatballs	15 days at 4 °C	Reduced redness	[91]
Chia seed (1.0%, 1.5%, and 2.0%)	Fresh pork sausage	28 days at 4 °C	Lower redness than control	[92]

¹ GAE: gallic acid equivalent.