Rubén Domínguez

TL;DR: The fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidisation, and the routine methods to measure compounds derived from lipid oxidation in meat are reviewed.

TL;DR: Data implied that blueberries, blackberries, cranberries, and grapes can be useful for replacing/decreasing synthetic antioxidants in meat products, since meats are highly susceptible to oxidation.

TL;DR: The use of active packaging and natural antioxidants, the active film development techniques, as well as the use of biopolymers as substitutes for synthetic polymers and their direct application in the meat industry are given.

TL;DR: An overview of the application of essential oils as potential substitutes for synthetic antioxidants in the meat industry is provided, exploring their mechanism of action against oxidation reactions, and the effect of extraction methods on their effectiveness.

TL;DR: The roasted steaks showed the highest volatile content, indicating that increased cooking temperature increases the formation of volatile compounds, and all the cooking methods increased TBARs content.