Lipid oxidation in meat and meat products—A review

Abstract

Lipid oxidation is a major cause of deterioration in the quality of meat and meat products. Oxidation can occur in either the stored triglycerides or the tissue phospholipids. Ferric heme pigments have been implicated as the major prooxidants in tissue lipid oxidation. Pigment and lipid oxidation are interrelated, and ferric hemes are believed to promote lipid oxidation. The resulting oxidation destroys the hemes. Nonheme iron and ascorbic acid may also function as prooxidants in meat. Sodium chloride accelerates oxidation of the triglycerides, although the mechanism of salt catalysis is not completely known. Cooked meat undergoes rapid deterioration due to tissue lipid oxidation. The meat pigment in the cured pink ferrous form does not promote the rapid oxidation undergone by cooked uncured meat. Refrigerated and frozen fresh meats are also susceptible to lipid oxidation. Protein denaturation and cross‐linking may result from lipid oxidation in stored freeze‐dried meat. With increased consumption of prepackaged raw meat and precooked convenience meat items, control of oxidation has become increasingly important. Antioxidants and chelating agents are the most effective inhibitors of lipid oxidation.

Article

“…During food storage or modification, lipid autoxidation is the main reaction in the deterioration of its organoleptic qualities (colour, flavour and texture change) as well as of its nutritional ones (essential fatty acids loss, nutritional value loss of proteins and co-oxidation of vitamin C) [10,12,23].…”

Effect of frozen storage of goat meat on quality parameters stored in the form of chunk and mince in two packaging materials

“…That is why the chunk of old female had non-significantly lower WHC than the chunk of young male goat in the present study. In this study, the minced meat of goat had lower WHC than the chunks during frozen storage because mincing promotes physico-chemical changes (Ledward and Mac Farlane, 1971;Love and Pearson, 1971) and this might have affected the WHC. Zhang et al (2005) while investigating the functional stability of normal and high pH frozen beef reported that high pH (6.10 -6.79) frozen minced beef stored for 0,1,2,3 or 7 months showed decrease in protein solubility with increasing frozen storage time and had significantly lower values of myofibrillar proteins (SSP).…”

“…In the present study, it was observed that goat meat remained within TBA threshold limit of 1 mg of malonaldehyde /kg of meat as proposed by Tarladgis et al (1960) and Ockermen (1985). The higher value of TBA for minced over chunk can be explained with the reference to Ledward and Mac Farlance (1971) and Love and Pearson (1971) and Gokalp et al (1978). Padda (1989) reported that goat meat could be preserved well for 24 weeks at -10 o C and he observed a progressive decrease in APC of frozen stored goat meat.…”

Food Proteomics: Mapping Modifications

“…The texture of meat is directly related to its protein matrix, and is affected by protein backbone cleavage (proteolysis of structural proteins) and crosslinking. In terms of nutritional value, proteins represent a key macronutrient in meat and seafood, while protein-protein and protein-lipid crosslinks, protein cleavage and amino acid damage are associated with the deterioration of nutritional value (Erickson, 1997;Love and Pearson, 1971). Resultant food structural modifications in turn affect properties such as moisture retention, solubility and digestibility (Xiong, 2000).…”