A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.
Rubén Domínguez,Mirian Pateiro,Mohammed Gagaoua,Francisco J. Barba,Wangang Zhang,José M. Lorenzo +5 more
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TLDR
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.Abstract:
Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Nonetheless, despite lipid oxidation being widely investigated for decades, the complex reactions involved in the process, as well as the different pathways and factors that influenced them, make that lipid oxidation mechanisms have not yet been completely understood. Thus, this article reviews the fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidation, and the routine methods to measure compounds derived from lipid oxidation in meat.read more
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Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle.
Noemí Echegaray,Mirian Paterio,Rubén Domínguez,Laura Purriños,Roberto Bermúdez,Javier Carballo,José M. Lorenzo +6 more
TL;DR: Overall, the cooking technique significantly affected the proximal composition, colour parameters, cooking loss, TBARS and volatile profile of Longissimus thoracis et lumborum, whereas the shear force was not affected by the heat treatment.
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Effects of a high-fibre and low-starch diet in growth performance, carcass and meat quality of young Alentejana breed bulls.
José Santos-Silva,Susana P. Alves,A. Francisco,Ana P.V. Portugal,J. Almeida,Letícia Fialho,Eliana Jerónimo,Rui J.B. Bessa +7 more
TL;DR: Feeding an HFLS diet can improve beef fatty acid profiles without negatively impacting animal performance or meat quality, according to animal performance and meat quality.
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Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties.
Yuthana Phimolsiripol,Srirana Buadoktoom,Pimporn Leelapornpisid,Kittisak Jantanasakulwong,Phisit Seesuriyachan,Thanongsak Chaiyaso,Noppol Leksawasdi,Pornchai Rachtanapun,Nareekan Chaiwong,Sarana Rose Sommano,Charles S. Brennan,Joe M. Regenstein +11 more
TL;DR: In this paper, the effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach (Basella alba) extracts and the shelf life of chilled pork with CE were studied.
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Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products.
Mirian Pateiro,Julián Andrés Gómez-Salazar,Mariana Jaime-Patlán,María Elena Sosa Morales,José M. Lorenzo +4 more
TL;DR: In this paper, the application of plant extracts as natural antioxidants in several fresh meat products is presented, showing their efficacy as scavenging radicals and imparting additional health benefits, without affecting sensory attributes.
Journal ArticleDOI
Effect of Diet and Essential Oils on the Fatty Acid Composition, Oxidative Stability and Microbiological Profile of Marchigiana Burgers
Isa Fusaro,D. Cavallini,M. Giammarco,Annalisa Serio,Ludovica Maria Eugenia Mammi,Julio de Matos de Matos Vettori,L. Lanzoni,Andrea Formigoni,Giorgio Vignola +8 more
TL;DR: In this paper , the effects of including linseed (L) or linseed plus vitamin E (LE) in the diet of Marchigiana young bulls on the oxidative stability, color measurements, microbiological profile and fatty acid composition (FA) of burgers treated with and without a blend of essential oils (Rosmarinus officinalis and Origanum vulgare var. hirtum) (EOs).
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