Lipid oxidation is currently one of the greatest economic problems facing the meat industry. It is one of the main causes of deterioration in the quality of meat and meat products during their storage and processing. Meat oxidation causes discoloration, the development of off-flavour, the formation of toxic compounds, reduced shelf life and nutrient losses. Meat becomes susceptible to oxidative deterioration due to high concentrations of unsaturated lipids, haem pigments, metal catalysts and a range of oxidising agents contained in the muscle tissue. Autoxidation is of the greatest significance. This takes place in three stages – initiation, propagation and termination. A large variety of volatiles, including alkanes, aldehydes, alcohols, esters and carboxylic acids, arise from this process. The aim of this study is to summarise current knowledge about the effect of lipid oxidation on the quality of meat and meat products and the use of natural antioxidants which are becoming increasingly important.
The effect of lipid oxidation on the quality of meat and meat products
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