Table 3. Description of the studies used in the meta-analysis of the application of propolis extract to the value of TBARs and microbial testing of livestock products

Source	Study location	Product	N	EPc	Treatment	Output
Mehdizadeh and Mojaddar Langroodi (2019)	Iran	Chicken breast meat	18	1%	Storage at 4°C for 16 days	Inhibits oxidative activity and prolongs the shelf life.
Pedonese et al. (2019)	Italia	Milk and whey cheese	48	2% and 5%	Cultivation of pasteurized milk products at 37°C for 24 hours and storage for 28 days on cheese products	Inhibits the growth of Bacillus cereus, Pseudomonas fluorescens, and Staphylococcus aureus and prolongs shelf life.
Vargas-Sánchez et al. (2019)	Mexico	Beef patties	4	2%	Storage at 2°C for 16 days	Inhibits the growth of Staphylococcus aureus and prolongs shelf life.
Kisa et al. (2018)	Turkey	Turkish dry-fermented sausage	96	1% and 2%	Storage at 4°C for 30 days	Inhibits the occurrence of fat oxidation and the growth of mesophilic bacteria and extends the shelf life.
dos Reis et al. (2017)	Brazil	Burger meat	6	0.3 g/kg	Storage at −16°C for 28 days	Inhibits fat oxidation reactions and prolongs shelf life.
Viera et al. (2016)	Brazil	Tuscan sausage	24	0.5%	Storage at 4°C for 56 days	Inhibits the growth of mesophilic, psychotropic, and Staphylococcus bacteria and prolongs the shelf life.
Gutiérrez-Cortés and Suarez Mahecha (2014)	Colombia	Sausage	6	0.8 mg/mL	Storage for 24 days	Inhibits fat oxidation.
Vargas-Sánchez et al. (2014)	Mexico	Beef patties	6	2%	Refrigerator temperature storage for 8 days	Inhibits the growth of psychotropic bacteria.
El-Mossalami and Abdel-Hakeim (2013)	Egypt	Fresh Egyptian sausage	12	400 and 600 mg/kg	Storage at 5°C for 21 days	Inhibits fat oxidation reactions and prolongs shelf life.
Ali et al. (2010)	Egypt	Fresh oriental sausage	6	0.6%	Storage at 5°C for 21 days	Inhibits fat oxidation reactions and prolongs shelf life.
Kunrath et al. (2017)	Brazil	Salami Italian	12	0.01 and 0.05%	Storage at 18°C for 35 days	Inhibit oxidation reactions and prolongs shelf life.
Coró et al. (2020)	Brazil	Jerked beef	12	200 and 400 ppm	Storage at 25°C for 60 days	Inhibits oxidation reaction and prolongs shelf life.
Andre et al. (2021)	Indonesia	Beef slice	18	1% and 2%	Storage at 25°C for 24 hours	Inhibits oxidation reaction.

TBARs, thiobarbituric acid reactive substances; N, sample size; EPc, extract of propolis concentrations.