Abstract
Lipid oxidation is one of the major causes of deterioration in the quality of meat and meat products. In addition to impairing the sensory quality, it is also responsible for reducing the nutritional quality and producing toxic compounds. The quantification of both the primary and secondary oxidation products is essential to establish strategies to prevent quality losses.
Several methodologies have been used to assess the lipid oxidation in foods, and the methods most commonly used to determine the primary and secondary products of lipid oxidation of meat and meat products will be discussed in this chapter. The chapter will describe in detail the procedures for determining the peroxide values, conjugated compounds, TBARS , and hexanal levels of meat and meat products.
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Acknowledgments
This work was supported by National Council for Scientific and Technological Development (CNPq) and Coordination for the Improvement of Higher Education Personnel (CAPES finance code 001). Authors are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568).
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Leães, Y.S.V. et al. (2022). Lipid Oxidation (Primary and Secondary Products). In: Lorenzo, J.M., Domínguez, R., Pateiro, M., Munekata, P.E. (eds) Methods to Assess the Quality of Meat Products. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-2002-1_11
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DOI: https://doi.org/10.1007/978-1-0716-2002-1_11
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