# Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties
## 5 Meat Products
\begin{table}
\begin{tabular}{p{42.7 pt} p{42.7 pt} p{42.7 pt} p{42.7 pt} p{42.7 pt} p{42.7 pt} p{42.7 pt}} \hline \hline
**Apjary Product** & **Origin** & **Content Added** & **Type of Product** & \begin{tabular}{c} **Storage** \\ **Temperature** \\ **f’C** \\ \end{tabular} & **Storage Days** & **Effect** & **Reference** \\ \hline Propolis & Slovakia & 0.06\% in extract & Cured cooked ham & 4 & \begin{tabular}{c} 21 (sliced) and \\ 20, 50, 100 \\ (unsiliced). \\ \end{tabular} & \begin{tabular}{c} Lower TBA values in unsiliced \\ hams after 100 days of storage. \\ Flams sliced with propolisols have a lower aroma intensity. \\ \end{tabular} & [69] \\ \hline Propolis & Italy & Powdered to 5\% & Fish burgers & — & — & Formulation with 5\% spray-dried propolisols and 10\% potato flakes and 9\% olive oil, shows an increase in antioxidant activity and better sensory quality. & [70] \\ \hline Propolis & Colombia & 0.8\% & \begin{tabular}{c} Susages with \\ 60\% porcine meat, 20\% bovine meat and 20\% porcine fat \\ \end{tabular} & 50 & 0, 8, 16, 24 & \begin{tabular}{c} TBA values similar to sausage with sodium nitrite, lower concentration of volatile nitrogenous bases in all storage, the propolis addition does not modify the consumer acceptance. \\ \end{tabular} & [71] \\ \hline Propolis & Colombia & 0.8\% & Fish fillets & 3 & 0, 4, 8, 12, 16, 20, 24 & \begin{tabular}{c} Growth inhibition of bacterial \\ pathogens (Clastrium sp., \\ _Salmulls, Escherichia coli,_ \\ _Staply/coccus aureus_), acceptable \\ microbiological load in storage \\ (6.1 log CFU/g and \\ 5.4 log CFU/g, respectively), \\ color remained unchanged at \\ 0.8\% propolis added. \\ \end{tabular} & \begin{tabular}{c} Growth inhibition of bacterial \\ pathogens (Clastrium sp., \\ _Salmulls, Escherichia coli,_ \\ _Staply/coccus aureus_), acceptable \\ microbiological load in storage \\ (6.1 log CFU/g and \\ 5.4 log CFU/g, respectively), \\ color remained unchanged at \\ 0.8\% propolis added. \\ \end{tabular} & \begin{tabular}{c} [73] \\ \end{tabular} \\ Propolis & Brazil & 0.01 g/kg & \begin{tabular}{c} Buffer meat \\ (lean beef) \\ \end{tabular} & \(-15\pm 0.6\) & 0, 7, 14, 21, 28 & \begin{tabular}{c} Effective protective agent to \\ control TBA values similar to \\ sodium erythorbate, aroma and flavor results below ideal. \\ \end{tabular} & [74] \\ \hline Propolis & China & 1\% & Fish sausages & 2 & 63 (9 weeks) & \begin{tabular}{c} TBA values below the limit of \\ 5 mg/kg in fish meat and lower \\ than the control sample during storage, an improvement in shelf life is concluded, reduction in sensory attributes. _Escherichia coli_ and _Salmullus_ were not detected in any sample. \\ \end{tabular} & \begin{tabular}{c} [76] \\ \end{tabular} \\ \hline Bee pollen & Turkey & 0, 15, 30, 45, 6.0\% & Frozen meatballs & \(-20\pm 1\) & 0, 30, 60, 90 & \begin{tabular}{c} Lower TBA values, total viable \\ counts decreases. Chroma (C) \\ and hue angle (b) values \\ increases with 45 and 6.0\%, respectively as the concentration of pollen is added. \\ \end{tabular} & [76] \\ \hline Bee pollen & Brazil & 0.2 g/kg & Fork sausages & 4 & 0, 5, 10, 15, 20, 25, 30 & \
\begin{tabular}{c} Control of lipid oxidation \\ exhibiting lower TBA values, compared before \\ (0.6\% s. 24. mg/kg) and after \\ storage (4.08 vs. 4.71 mg/kg). \\ \end{tabular} & [77] \\ \hline Bee pollen & Brazil & 0.1 g/kg & Beef burger & \(-12\) & 0, 7, 14, 21, 28, 35 and 42 &
\begin{tabular}{c} Lower TBA values in the samples \\ with pollen, suggesting an increase shelf life up to 42 days storage. \\ \end{tabular} & [78] \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Effect of the addition of bee products as natural antioxidants in storage conditions, on lipid oxidation, composition, microbiological, and sensory quality in meat products. propolis bioactive compounds; however, for this product, the sensory characteristics and the general consumer acceptance were negatively affected [74]. Similarly, in fish burger meat with 5% propolis, changes affecting the odor were observed [70].