Table 4.
Preservative effect of fruit bioactive compounds in meat and meat products.
| Source | Meat and Meat Products (Extract Concentration) |
Storage Conditions | Results | Ref. |
|---|---|---|---|---|
| Lemon essential oil | Fresh pork meat (1–4% in film) | 21 days at 4 °C | ↑ Color, odor, and overall acceptance (SA) ↓ MG and LO |
[96] |
| Pomegranate peel extract | Fresh beef (0.5 and 1% in film) | 21 days at 4 °C | ↑ Overall acceptance ↓ MG and LO No effect: color and odor (SA) |
[97] |
| Pomegranate peel powder | Minced beef meat (1 and 1.5%) | 15 days at 4 °C | ↑ Color and odor (SA) ↓ LO, TVB-N, WHC, CL, pH, and MG |
[42] |
| Apple peel powder | Raw beef patties (3% in coating solution) | 10 days at 4 °C | ↓ LO, MG, and Salmonella enterica counts | [98] |
| Red pitaya pulp extract | Raw pork patties (250, 500 and 1000 mg/kg) | 18 days at 2 °C | ↑ PAA, a*, and color (SA) ↓ pH, L*, b*, LO, and PO No effect: texture, CL, and SA |
[87] |
| Pomegranate peel powder | Raw chicken patties (powder and extract: 2 and 9 g/100 g, respectively) | 16 days for 4 °C | ↑ Texture ↓ L*, LO, and MG No effect: a*, b*, and pH |
[99] |
| Guarana seed extract | Raw lamb burgers with chia oil emulsion (250 mg/kg) | 18 days at 2 °C | ↑ PAA, pH, a*, color (SA) ↓ L*, b*, metMb, LO, PO, and VC |
[100] |
| Watermelon rind extract | Cooked pork patties (1000 mg/kg) | 28 days at 4 °C | ↑ Flavor, juiciness, tenderness, and overall acceptance (SA) ↓ MG, LO, and FFA No effect: pH |
[88] |
| Jabuticaba peel extract | Raw and cooked beef burgers (6, 8, and 10% in hydrogelled emulsion) | 120 days at −18 °C | ↑ Pleasant taste and seasoning in the right amount (SA) ↓ LO |
[101] |
| Jabuticaba peel extract | Fresh pork sausage (20 and 40 g/kg) | 15 days 1 °C | ↑ a* ↓ LO, pH, L*, b*, and color (SA) No effect: MG |
[83] |
| Jabuticaba peel extract | Cooked pork sausage (20 g/kg) | 56 days at 4 °C | ↑ Texture and flavor (SA) ↓ pH, a*, b*, and color (SA), No effect: LO, MG, and overall acceptance (SA) |
[36] |
| Mango peel extract | Cooked chicken sausage (2, 4, and 6%) | 10 days at 4 °C | ↓ pH, L*, a*, b*, CL, LO, and PO | [102] |
a*: Color from green to red; b*: color from blue to yellow; CL: cooking loss; FFA: free fatty acids; L*: luminosity; LO: lipid oxidation; MetMb: metmyoglobin; MG: microbiological growth; PAA: product antioxidant activity; PO: protein oxidation; SA: sensory attributes; TVB-N: total volatile basic nitrogen; VC: volatile compounds; and WHC: water-holding capacity.