Oxidation and stability of meat and meat products
2000
Zlender, B. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
Oxidation of meat and meat products results in negative changes in colour, odour, flavour, texture and formation of potentially toxic substances, therefore it should be stopped or inhibited oxidative tederioration. This review focuses on mean areas linked with oxidative processes in meat and meat products: (i) intrinsic factors influencing oxidative balance in raw meat, (ii) pre-slaughter physiological conditions of importance for oxidation - stress and meat quality, (iii) processing with focus on antioxidative aditives, and fenomenon of oxidative stability of dry-fermented meat products,(iv) packaging and storage conditions and finally (v) lipids oxidation and meat flavour. Sufficient resistance against oxidative deterioration of meat and meat products is possible to achieve with manipulation the animal diet with the purpose of increasing concentrations of intrinsic antioxidants, decreasing the content of prooxidants and modifying the oxidative substrates. Another strategy is try to obtain a higher ultimate pH of meat, but still sufficiently low to delay microbiological growth. Meat processing with adding natural antioxidants and optimisation of packaging methods (vacuum, MAP) and storage conditions improve meat and meat products stability to oxidative deterioration. It was also described effect of lipid oxidation on meat flavour, above all linked to destroying of muscle structure (grinding, cooking) and appearance of WOF and standard rancidity.
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