# Functional and Clean Label Dry Fermented Meat Products:
## 2 Incorporation of Bioactive Compounds from Plant-Based Food
** \\ \hline Fermented deer sausage & Cranberries extract (0.6 g g/kg) & Processing: 22 days at 16 \({}^{\circ}\)C and RH RH 80-90\% & \(\downarrow\) TBARS \(\uparrow\) a\({}^{\circ}\) value \(\downarrow\) \(\downarrow  
effect of this extract wherein the highest concentrations had the highest value for redness, yellowness, and pH. A related experiment with mulberry extract in Cantonese sausages indicated a different outcome in terms of color [50]. Both levels of inclusion reduced L*, a*, and b* values. Additionally, the moisture and pH were increased due to the mulberry extract incorporation into the sausages. A comparative study with beer residue, chestnut leave, and peanut skin extracts (2 g/kg) indicated differences in the protective effect of each extract rich in bioactive compounds in fermented pork sausages [42]. The use of chestnut extract increased the carbonyl content and free fatty acid content, and also caused significant reductions in the lightness and pH. No major effects were reported for the addition of beer residue and peanut skin extracts in relation to control sausage (with sodium nitrite). The inclusion of grape seed or chestnut extracts combined with hydroxytyrosol and tocopherol (10 g/kg) caused significant reductions in the color of fermented pork sausages [43]. Another effect associated with the addition of these combined bioactive compounds was the increase of instrumental cohesiveness, springiness, and chewiness that was also perceived at sensorial level in terms of firmness. A related experiment combined olive pomace hydroxytyrosol with either grape seed extract or chestnut extract (10 g/kg) to produce Italian Cinta Senese sausages [53]. Different results were obtained from the incorporation of these combinations of natural compounds. The combination of hydroxytyrosol with grape seed extract caused significant differences in microbial community composition and ash content, whereas the combination of hydroxytyrosol with chestnut extract had similar results to control treatments for these indicators. Pistachio hull extract is an interesting source of bioactive compounds with potential application in fermented beef sausage [48]. This extract (500, 750, and 1000 ppm) delayed lipid oxidation (during both processing and storage periods) and reduced the pH, lightness, moisture, and a\({}_{\text{w}}\). Moreover, no significant differences in redness, microbial growth, and sensory analysis were reported between sausages produced with pistachio hull extract and control sausages (without natural extract). A similar protective effect during storage was observed in fermented pork sausages produced with rosmary oleoresin in oil-in-water emulsion (4.8 g emulsion/kg) [44]. In this case, the authors explored the effect of different emulsion droplet sizes (mean particle diameter of 0.2 or 4.6 \(\upmu\)m) and observed a protective effect against lipid oxidation in all samples, regardless of storage temperature (7 vs. 20 \({}^{\circ}\)C). Interestingly, the preservation of redness was also affected by storage temperature wherein the protective effect against the loss of redness observed in samples stored at 7 \({}^{\circ}\)C was not observed in samples stored at 20 \({}^{\circ}\)C.  
The use of essential oils (rich in terpenoids) obtained from plant-based foods are also interesting materials to produce fermented sausages. One relevant example about the incorporation of essential oils in fermented meat products is the study carried out by [PERSON] et al. [45] with sag essential oil. The inhibition of lipid oxidation was achieved (especially with the highest concentration of essential oil; 0.1 mL/kg), but a modification in luminosity and pH were also observed in the fermented sausages containing the essential oil. Another possible strategy to incorporate essential oils in fermented meat products consist in a previous encapsulation, which can improve the stability of active compounds during processing and shelf life [55]. In this sense, [PERSON] et al.