LIPID STABILITY IN MEAT AND MEAT-PRODUCTS

Lipid oxidation is one of the main factors limiting the quality and ac ceptability of meats and meat products. Oxidative damage to lipids occ urs in the living animal because of an imbalance between the productio n of reactive oxygen species and the animal's defence mechanisms. This may be brought about by a high intake of oxidized lipids or polyunsat urated fatty acids, or a low intake of nutrients involved in the antio xidant defence system. Damage to lipids may be accentuated in the imme diate past-slaughter period and, in particular, during handling, proce ssing, storage and cooking. In recent years, pressure to reduce artifi cial additive use in foods has led to attempts to increase meat stabil ity by dietary strategies. These include supplementation of animal die ts with vitamin E, ascorbic acid, or carotenoids, or withdrawal of tra ce mineral supplements. Dietary vitamin E supplementation reduces lipi d and myoglobin oxidation, and, in certain situations, drip losses in meats. However, vitamin C supplementation appears to have little, if a ny, beneficial effects on meat stability. The effect of feeding higher levels of carotenoids on meat stability requires further study. Some studies have demonstrated that reducing the iron and copper content of feeds improves meat stability. Post-slaughter carnosine addition may be an effective means of improving lipid stability in processed meats, perhaps in combination with dietary vitamin E supplementation. (C) 19 98 Published by Elsevier Science Ltd. All rights reserved.