OXIDATIVE PROCESSES IN MEAT AND MEAT-PRODUCTS - QUALITY IMPLICATIONS

Lipid peroxidation is, in most instances, a free radical chain reactio n that can be described in terms of initiation, propagation, branching and termination processes. With regard to lipid peroxidation, one of the most important questions concerns the source of the primary cataly sts that initiate peroxidation in situ in muscle foods. When cells are injured, such as in muscle foods after slaughtering, lipid peroxidati on is favored, and traces of O-2.(-) and H2O2, indicating lipid peroxi des, al e formed The stability of a muscle food product will depend on the 'tone' of these peroxides and especially from the involvement of metal ions in the process. The cytosol contains not only prooxidants b ut also antioxidants and the tone of both affects the overall oxidatio n. Lipid peroxidation is one of the primary mechanisms of quality dete rioration in foods and especially in meat products. The changes in qua lity can be manifested by deterioration in flavor, color, texture, nut ritive value and the production of toxic compounds.