Table 5.

Influence of seed extracts on the sensory attributes of meat products.

Source	Meat Product	Sampling Point or Storage Conditions	Effect on Sensory Attributes	Ref.
Grape seed (0.1% and 0.2%)	Raw buffalo patties	After nine days at 8 °C	0.1% extract preserved the odor and overall acceptance	[106]
Grape seed (0.08% and 0.16%)	Cooked chicken sausage	After cooking	Similar scores for odor, color and overall acceptance	[84]
Grape seed (10 g/kg)	Dry-fermented pork sausages	After ripening	Lower acceptance for color uniformity, redness than control; rancidity was not perceived	[42]
Cacao bean husk (0.25%, 0.5%, 0.75%, 1.0%, and 2.0%)	Cooked pork sausage	After cooking	Preserved color, flavor and overall acceptance; optimum concentration: 0.75%	[93]
Peanut skin (1000 mg/kg)	Raw sheep patties	20 days at 2 °C	Extended the acceptance of red color, reduced superficial discoloration and formation of off-odor	[87]
Lentil coat powder (1.0%, 2.0%, and 3.0%)	Cooked beef burgers	12 days at 4 °C	Improved the preservation of color, odor and overall acceptability; negative influence of concentration	[107]
Acorn (1000 mg phenolics/L)	Raw chicken meat	14 days at 2 °C	Not significant effect on color acceptance	[59]
Chia seed (1.0%, 1.5%, and 2.0%)	Fresh pork sausage	After processing	Similar scores to control with antioxidant for appearance, color, odor and intention to purchase; slightly effect in taste (2%)	[92]
Yellow, brown, and black mustard seeds (2.0%)	Raw beef meatballs	15 days at 4 °C	Decreased during storage; yellow mustard burgers received the highest scores	[91]
Pistachio seed hull (2.0%, 5.0%, and 7.0%)	Cooked chicken burger	After cooking	Reduced acceptance of color (5 and 7%)	[94]