Table 3.

Effect of addition of grape pomace to the meat and fish products.

Product	Conditions	Major Findings
Salmon burger, Cilli et al. [19]	Addition of 1 and 2% of grape pomace flour to the burger recipe	↑ Increased dietary fiber content and storage stability ↓ Decrease in sensory properties
Pork loin marinade, Lee et al. [60]	Soaking of pork loin in 0.5, 1, 2, 20 and 40% grape pomace solution	↑ Inhibits the lipid oxidation and microorganisms growth
Pork burger, Garrido et al. [13]	Addition of 0.06% of grape pomace extract to the product weight	↑ Inhibition of lipid oxidation and enhanced color stability
Frankfurters, Özvural and Vural [61]	Addition of up to 0.5% of grape seed extract to the recipe	↑ Decreased lipid oxidation ↓ Change in sensory and textural properties
Pork sausages, Ryu et al. [62]	Incorporation of 0.5 and 1% of grape pomace into the recipe	↑ Decreased lipid oxidation ↓ Change in color
Chicken meat, Selani et al. [63]	Addition of grape pomace extract to achieve TPC 60 mg/kg in meat	↑ Decreased lipid oxidation in raw and cooked meat. ↓ Change in color and flavor
Minced fish, Ozalp et al. [64]	Addition of 2% of grape seed extract to the minced fish muscle	↑ Decreased lipid oxidation ↓ Change in color
Chicken meat, Shirahigue et al. [65]	Addition of grape pomace extract to achieve 10, 20, 40 and 60 mg/kg TPC in meat	↑ Decreased lipid oxidation
Chicken meat, Rababah et al. [66]	Soaking of chicken breasts in 0.25% grape pomace extract	↑ Decreased lipid oxidation, improved texture properties
Minced fish muscle, Sánchez-Alonso et al. [67]	Addition of 2 and 4% of grape pomace to the minced fish muscle	↑ Decreased lipid oxidation during storage, increased antioxidant activity

↑ positive effect ↓ negative effect.