Processed meats represent a large percentage of muscle foods consumed in the western world. Various processing steps affect the physicochemical properties of the meat, compromise its nutritional components, or produce some compounds that are of health concern. Hence, the impact of oxidation on human health and the aging process and the influence of diet on these harmful reactions are of growing interest. Past decades have seen more focus on lipid oxidation, microbial deterioration, and pathogenicity, as well as production of carcinogenic compounds during meat processing. The oxidation of protein, which is a major component in meat systems, has received less attention. Protein oxidation has been defined as a covalent modification of protein induced either directly by reactive species or indirectly by reaction with secondary by-products of oxidative stress. Not only are these modifications critical for technological and sensory properties of muscle foods, they may have implications on human health and safety when consumed. Cooking, for example, has been observed to increase free radical generation while it also decreases the antioxidant protection systems in meat, both of which contribute to protein oxidation. Many other meat processing techniques, as well as other emerging technologies, may significantly affect protein oxidation and protein overall quality. This paper explores the current understanding of meat processing techniques and their possible effects on the status of protein oxidation and nutritional value, as well as their possible implications on human health.

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The results suggest that most physicochemical, thermal and functional properties of CPIs compare favourably with those of SPI and are better than those of PPI. Hence CPI may be suitable as a high-quality substitute for SPI in food applications.

All ultra-low-fat (< 1%) pork bolognas had similar cook yield and composition. Addition of 4% hull-less waxy barley flour or meal to formulations provided the greatest purge control; 4% normal starch barley, wheat flour and potato starch were intermediate; 0.25% kappa-carrageenan or 1% soy protein concentrate had little effect on water holding and texture. Expressible moisture and purge were significantly correlated to moisture content and batter viscosity. Formulations with wheat flour and waxy barley meal were scored the firmest, while bologna with potato starch required the most force to compress. For most sensory properties, barley fractions performed similarly to wheat flour; however, waxy barley provided superior water holding during storage.