OXIDATIVE QUALITY AND SHELF-LIFE OF MEATS

Lipid oxidation is one of the primary mechanisms of quality deteriorat ion in foods and especially in meat products. The changes in quality a re manifested by adverse changes in flavor, color, texture and nutriti ve value, and the possible production of toxic compounds. Lipid oxidat ion in muscle systems is initiated at the membrane level in the intrac ellular phospholipid fractions. How this occurs has still not been res olved, although it is generally believed that the presence of transiti on metals, notably iron, is pivotal in facilitating the generation of species capable of abstracting a proton from an unsaturated fatty acid . This paper provides an overview of how lipid oxidation affects the q uality and shelf life of meat and meat products, and how shelf life ca n be extended through dietary vitamin E supplementation above requirem ent levels. The formation of cholesterol oxidation products and the po ssible role of lipids and their oxidation products in the formation of heterocyclic aromatic amines are also discussed. Copyright (C) 1996 E lsevier Science Ltd