# Functional and Clean Label Dry Fermented Meat Products:
## 2 Incorporation of Bioactive Compounds from Plant-Based Food  
The inclusion of bioactive compounds from plant foods is an interesting strategy to obtain fermented meat products with bioactive compounds. Phenolic compounds and terpenoids have been indicated as relevant candidates due to their physiological effect and protective effect in different meat products [32; 33; 34; 35; 36; 37]. These compounds can inhibit lipid peroxidation processes in meat products by acting according to various mechanisms: the primary antioxidants inhibit lipid peroxidation by preventing chain reactions, decreasing localized oxygen concentrations, reacting directly with lipid radicals, and converting them into relatively stable products; secondary antioxidants act by binding to catalysts such as metal ions, which in meat products include primarily heme iron [38; 39]. The identification of main compounds varies among these plant-based food sources. For instance, some of the main compounds found in cranberries include protocatechic acid, benzoic acid, \(p\)-coumaric acid, and peonidin-3-galactoside [40]. Likewise, rose extract is another source with phenolic acids (gallic acid and protocatechic acid) and flavonoids (quercetin) [41]. These two classes of compounds can also be found in beer residue (catechin and \(p\)-coumaric acid) and peanut skin (catechin, epicatechin, and benzoic acid) [42]. In the case of chestuts, some of the predominant polyphenols are cascalagin, vescalagin, and gallic acid [42; 43]. Grape seeds are particularly rich in epicatechin gallate and its trimers [43]. Particularly from olive, the main compounds identified are hydroxytyrosol and tyrosol and their derived compounds [43]. In the case of essential oils, terpenoids are the principal class of bioactive compounds. In the case of rosemary, carnosic acid and carnosol have been indicated as key components [44]. Sage is another interesting source of bioactive compounds, wherein some of the main compounds found are \(\alpha\)-thujone, camphor, and eucalypttol [45]. In the case of cinnamon essential oil, some of the major compounds identified were trans-cinnamaldehyde, \(\alpha\)-calacorene, cis-cinnamaldehyde, copaene, \(\alpha\)-guaiene, \(\alpha\)-muurolene, and 2-propenal,3-(2-methoxyphenylyl) [46]. The use of these compounds in the production of bioactive fermented meat products is presented in Table 1.  
Regarding the effect of polyphenic-rich sources in the properties of fermented meat products, one of the main outcomes is the reduction of oxidative reactions in key molecules and groups of compounds, particularly lipids, proteins, and myoglobin [44; 45; 47; 48; 49; 50; 51]. One relevant source is the cranberry extract (0.6 g/kg), which delayed the lipid oxidation of sausages, reduced the loss of heme-iron, and also increased the lightness of samples in fermented deer sausage [51]. A related study with cranberry pomace powder indicated that the reduction of _Salmonella enterica_ and _Staphylococcus_ spp. counts during processing (fermentation and ripening periods) was accelerated with the highest levels of extract (1.70 and 2.25 g/100 g) [49]. A similar protective effect was reported for the use of rose extract (1, 2, and 3 g/kg) in fermented pork sausages [47]. The pH, lipid oxidation, accumulation of biogenic amines, and microbial growth were reduced in relation to the control treatment (without natural extract), especially when using 3 g/kg of rose extract. The study carried out by [PERSON] et al. [52] indicated that _Allium sensecens_ seed can be explored as a natural ingredient to improve the lipid oxidative stability of Harbin dry sausage during processing. The authors also highlighted the concentration-dependent  
\begin{table}
\begin{tabular}{p{113.8 pt} p{113.8 pt} p{113.8 pt} p{113.8 pt}} \hline \hline
**Meat Product** & **Bioactive Compound, Source and Concentration** & **Processing/Storage Conditions** & **Effect in Quality/Shelf Life** & **Ref.