Universal sample preparation method for proteome analysis

Antioxidants are added to fresh and processed meat and meat products to prevent lipid oxidation, retard development of off-flavors, and improve color stability. In the food industry, they can be divided into natural and synthetic antioxidants. Synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Thus, the food industry now chooses natural products over synthetic ones. This review provides an overview of the current trends in the use of antioxidants from natural sources, for potential applications in meat and meat products. These natural antioxidants contain some active compounds, which exert antioxidative potential in meat and meat products by different mechanisms of action. The efficient extraction of these antioxidants from their natural sources, along with establishing their in vitro and in producto antioxidant activity, has been a great challenge for researchers engaged in this field. Therefore, this review is focused on all these aspects, along with current studies related to this area, to provide in-depth information to readers.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12156

Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

Background High-pressure (HP) treatment is considered a food safety process that can stabilize meat by inactivating microorganisms. However, HP treatment can induce modifications of components, such as lipids and proteins, and favor their oxidation by promoting the formation of radicals. Oxidation is one of the most important factors in the non-microbial degradation of meat. Lipid oxidation has been extensively investigated in meat because the products of the reaction can readily react with proteins, leading to organoleptic modifications and the loss of nutritional value. In contrast, the interest in protein oxidation is more recent. Scope and approach The objective of this work is to review the literature on the effect of HP treatment on lipid and protein oxidation in comparison with that of classical meat processing to identify a possible link between protein and lipid oxidation and the underlying mechanisms. Key findings and conclusions Microorganisms were efficiently inactivated after treatment at pressures above 400 MPa. This pressure seems to be critical for the initiation of lipid oxidation, which was probably related to the no hemic iron in the meat, rather than the hemic compounds. Lipid and protein oxidation are closely related, as shown by the observed pattern of each reaction, which depends on the type of meat, the treatment used, and the methods used to assess the reactions. As it was observed to be for cooked meat products, the impact of HP could be greater for meat products that underwent cold storage. Better control of the quality of meat products subjected to HP treatments requires that the entire process, extending from the raw product to its conservation and consumption, be considered.

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

Background Meat is a perishable product and during storage, the actions of microorganisms and endogenous enzymes result in chemical compositional changes. Total volatile basic nitrogen (TVB-N) is often used as a biomarker of protein and amine degradation. The broad adoption of TVB-N to interpret meat freshness is somewhat restricted. This is the result of limited or inconsistent knowledge pertaining to the association between TVB-N and other freshness parameters, for beef, sheep/goat meat, pork, chicken and other types of meat, especially when compared to fish. Current meat studies have failed to address the mechanisms between TVB-N generation and production, processing and preservation strategies. Scope and approach Etiology of spoilage and freshness indicators in fresh meat are discussed and various mechanisms contributing to meat spoilage are highlighted. Further, the use and application of TVB-N for understanding the freshness of different meat types has been comprehensively reviewed with the aim of establishing its usefulness as a freshness marker. Key Findings and Conclusions TVB-N increases with meat storage and is aligned with other biomarkers of spoilage (i.e. function of duration, temperature, packaging, etc.). But these increases are not always consistent. There are different recommendations of TVB-N limits for meat freshness. These are primarily for fish and seafood products and therefore inappropriate for other meat types, are species specific, arbitrary, or have an element of ambiguity (e.g. an intermediary ‘stale’ classification between fresh and spoilt states). The selection of TVB-N limits can therefore introduce inaccuracy and subjectivity into the appraisal of meat freshness. Several destructive and non-destructive methods have been used to determine TVB-N, however, their capacity is limited to the differential between spoilt and non-spoilt samples through chemometric classification systems based on predefined TVB-N guidelines. Further reference populations and investigations of red meat types are required.

Zhifei He

Papers

Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat

Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage

Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles.

Effect of high-pressure treatment on the fatty acid composition of intramuscular lipid in pork

Development and application of a method for the analysis of two trichothecenes: deoxynivalenol and T-2 toxin in meat in China by HPLC-MS/MS.