Maura Ferri

1. Introduction Wild food plants are native species which grow spontaneously in the environment without being cultivated [1]. These edible species have been widely consumed all over the world and constitute a substantial part of the human diet [2]. In the past, their importance increased during famine periods, but after industrialization from 1950 onward, this kind of traditional knowledge has been progressively disappearing [3].

3.4. Sensory Characteristics The addition of natural antioxidants into meat and meat products requires the compliance of their sensory profile, especially when green coffee extract is used [38]. The sensory properties of raw burgers showed no significant differences in appearance, redness intensity, and color homogeneity (Figure 1a). The use of the coffee extract did not affect the presence of spots, proving that the dGCB extract is suitable for the meat matrix.