Myoglobin and lipid oxidation interactions: Mechanistic bases and control

Cameron Faustman; Qun Sun; Richard Mancini; Surendranath P. Suman

doi:10.1016/j.meatsci.2010.04.025

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

Cameron Faustman
, Qun Sun
, Richard Mancini
, Surendranath P. Suman

Research output: Contribution to journal › Review article › peer-review

938 Scopus citations

Abstract

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.

Original language	English
Pages (from-to)	86-94
Number of pages	9
Journal	Meat Science
Volume	86
Issue number	1
DOIs	https://doi.org/10.1016/j.meatsci.2010.04.025
State	Published - Sep 2010

Bibliographical note

Funding 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.

Funding

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.

Funders
U.S. Department of Agriculture

Keywords

Lipid oxidation
Meat color
Myoglobin

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2010.04.025

Cite this

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title = "Myoglobin and lipid oxidation interactions: Mechanistic bases and control",

abstract = "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.",

keywords = "Lipid oxidation, Meat color, Myoglobin",

author = "Cameron Faustman and Qun Sun and Richard Mancini and Suman, \{Surendranath P.\}",

note = "Funding 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.",

year = "2010",

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language = "English",

volume = "86",

pages = "86--94",

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TY - JOUR

T1 - Myoglobin and lipid oxidation interactions

T2 - Mechanistic bases and control

AU - Faustman, Cameron

AU - Sun, Qun

AU - Mancini, Richard

AU - Suman, Surendranath P.

N1 - Funding 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.

PY - 2010/9

Y1 - 2010/9

N2 - 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.

AB - 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.

KW - Lipid oxidation

KW - Meat color

KW - Myoglobin

UR - https://www.scopus.com/pages/publications/77954387450

UR - https://www.scopus.com/pages/publications/77954387450#tab=citedBy

U2 - 10.1016/j.meatsci.2010.04.025

DO - 10.1016/j.meatsci.2010.04.025

M3 - Review article

C2 - 20554121

AN - SCOPUS:77954387450

SN - 0309-1740

VL - 86

SP - 86

EP - 94

JO - Meat Science

JF - Meat Science

IS - 1

ER -

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

Access to Document

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