Protection of meat from lipid peroxidation | Zascita mesa pred lipidno peroksidacijo
2010
Rezar, V., Ljubljana Univ. (Slovenia). Biotechnical Fac., Zootechnical Dept.
Lipid peroxidation is one of the main reasons for deterioration of meat and meat products. Changes in meat quality are connected with changes in smell, taste, loss of desirable colour and texture. The nutritional value of meat can be impaired by the production of toxic substances. With the supplement of polyunsaturated fatty acids (PUFA) in animal feed we can create products with high content of PUFA, which can affect the increased lipid peroxidation both in the animal organism, as in meat and meat products. Supplementation of antioxidants, vitamin E and some others, over normal needs of animals, has proven to be effective in reducing lipid peroxidation in meat and meat products.
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Эту запись предоставил University of Ljubljana