A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

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 mos...

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Bibliographic Details
Published in:Antioxidants 2019-09, Vol.8 (10), p.429
Main Authors: Domínguez, Rubén, Pateiro, Mirian, Gagaoua, Mohammed, Barba, Francisco J, Zhang, Wangang, Lorenzo, José M
Format: Article
Language:English
Subjects:
Agricultural sciences
aldehydes
analytical methods
Animal production studies
Antioxidants
Atherosclerosis
Consumers
essential fatty acids
Fatty acids
Free radicals
human nutrition
hydroperoxide
Life Sciences
Lipid peroxidation
Lipids
livestock and meat industry
Meat
Meat industry
Meat products
Meat quality
nutrient requirements
Oxidation
oxidative deterioration
Pigments
Product development
proteins
Review
thiobarbituric acid reactive substances (tbars)
toxic substances
vitamin content
Vitamins
volatile compounds
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Summary: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.
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox8100429