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
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
Citations
More filters
Journal ArticleDOI
Cultured meat production fuelled by fermentation
TL;DR: In this article , the incorporation of fermentation technology, especially biomass and precision fermentation, into the manufacturing process of cultured meat can potentially alleviate or even eliminate some of its limitations, which could potentially enhance the taste, texture, post-production nutrition and shelf life of the product.
Journal ArticleDOI
Sage (Salvia officinalis L.) Essential Oil as a Potential Replacement for Sodium Nitrite in Dry Fermented Sausages
Branislav Šojić,Vladimir Tomović,Jovo Savanović,Sunčica Kocić-Tanackov,Branimir Pavlić,Marija Jokanović,Ardea Milidrag,Aleksandra Martinovic,Dragan Vujadinović,Milan Vukić +9 more
TL;DR: In this paper, the effects of salt replacement by sage essential oil (SEO) on the physico-chemical, microbiological and sensory quality of dry fermented sausages during 225 days of storage were investigated.
Journal ArticleDOI
Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status.
TL;DR: A review of the use of polyphenols from leaves of native plants in the elaboration of meat products and their effect on the oxidation, stability, and organoleptic characteristics during the shelf life of these products is presented in this article.
Journal ArticleDOI
Effect of cooking temperatures on meat quality, protein carbonylation and protein cross-linking of beef packed in high oxygen atmosphere
TL;DR: In this paper , the authors examined the effects of cooking temperatures on protein cross-link formation and cross-carbone cross-linking of fresh beef with different packaging methods and found that higher cooking temperature generally caused more formation of protein carbonyls.
Journal ArticleDOI
Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)
Noemí Echegaray,Paulo E.S. Munekata,J. A. Centeno,Rubén Domínguez,Mirian Pateiro,Javier Carballo,José M. Lorenzo +6 more
TL;DR: In this paper, the authors evaluated the effect of the feeding (chestnuts vs. commercial feed) in the finishing diet on total phenol content and antioxidant activity of Longissimus thoracis et lumborum, Psoas major, and Biceps femoris muscles and liver of the Celta pig breed.
References
More filters
Journal ArticleDOI
Free radicals, metals and antioxidants in oxidative stress-induced cancer
TL;DR: This review examines the evidence for involvement of the oxidative stress in the carcinogenesis process and the role of enzymatic and non-enzymatic antioxidants in the process of carcinogenesis as well as the antioxidant interactions with various regulatory factors.
Journal ArticleDOI
Effects of fatty acids on meat quality: a review
J. D. Wood,R. I. Richardson,G.R. Nute,AV Fisher,María del Mar Campo,E. Kasapidou,P.R. Sheard,MB Enser +7 more
TL;DR: Interest in meat fatty acid composition stems mainly from the need to find ways to produce healthier meat, i.e. with a higher ratio of polyunsaturated (PUFA) to saturated fatty acids and a more favourable balance between n-6 and n-3 PUFA.
Journal ArticleDOI
Mechanisms and Factors for Edible Oil Oxidation
Eunok Choe,David B. Min +1 more
TL;DR: In this article, the authors studied the role of chlorophyll as a photosensitizer for the formation of 1O2; however, carotenoids and tocopherols decrease the oxidation through 1O 2 quenching.
Journal ArticleDOI
Impact of freezing and thawing on the quality of meat: Review
TL;DR: These include the use of novel methods of freezing and thawing, ante and post mortem antifreeze protein inclusion and vitamin E supplementation, brine injection and modified atmospheric packaging.
Journal ArticleDOI
Flavour perception of oxidation in beef
TL;DR: Meat oxidation increased throughout display for each of the diets, as shown by a rise in TBARS values, and positive attributes, such as beef flavour or overall liking, decreased throughout display, whereas negative attributes,such as abnormal and rancid flavours, increased.