Lipid oxidation and myoglobin oxidation in meat lead to off-flavor development and discoloration, respectively. These processes often appear to be linked and the oxidation of one of these leads to the formation of chemical species that can exacerbate oxidation of the other. Several investigators have reported preservation of fresh meat color following the inclusion of antioxidant ingredients. An understanding of the complementary oxidation interaction provides a basis for explaining quality deterioration in meat and also for developing strategies to maintain optimal sensory qualities.
|Number of pages||9|
|State||Published - Sep 2010|
Bibliographical noteFunding Information:
We are grateful to the many investigators that have published research in this area. This publication was supported by the National Research Initiative Grant no. 2007-35503-18482 from the USDA Cooperative State Research, Education, and Extension Service Improving Food Quality and Value Program.
- Lipid oxidation
- Meat color
ASJC Scopus subject areas
- Food Science