Oxidative problems in meat and meat products and use of antioxidant vitamins

Meat consumption in India is considered as a status symbol, because of its appealing flavour and texture, high nutritional value and price. In recent years, meat industry has come under increasing scrutiny because of concerns such as those relating to saturated fat, cholesterol and heart disease, fo od safety. animal welfare and environmental protection. In general, there i s now a greater demand than ever before by consumers for foods perceived as natural, fresh-tasting. healthy, more nutritious and without any residue o f chemical preservations. One of the main factors limiting the quality and acceptability of meat and meat products is lipid oxidation. which has been of increasing interest now, especially in relation to improvement of the qu ality of ready-to-eat and convenient meat products. An attempt has been mad e in this review to appraise the oxidation problems in meat and meat produc ts and use of antioxidant vitamins to prevent them.