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Lipid oxidation and its implications to meat quality and human health

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Abstract

Lipid oxidation not only negatively influences the sensory characteristics but also the functional characteristics of meat. During the process, various primary and secondary by-products are formed depending upon the types of fatty acids, oxygen availability, and the presence of pro- and antioxidants. Some of the lipid oxidation products only influence the quality of meat but others are implicated to various diseases and human health. Therefore, prevention of lipid oxidation in meat is important for meat quality and for human health as well. The imbalance of oxidants and antioxidants that favors oxidants in the biological system is called oxidative stress in the body. Although the body is equipped with defense enzymes and antioxidant compounds, there are many sources of oxidants or free radicals that can destroy the oxidants/antioxidants balance. Therefore, supply of extra antioxidants through food can help maintaining the balance in favor of antioxidants and help preventing various diseases and malfunctions of our body.

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Acknowledgements

This work was supported by the National Key Research and Development Program of China (2018YFD0400302), and the Iowa Agriculture and Home Economics Experiment Station, Ames, Iowa. Project No. IOW03721 is sponsored by Hatch Act and State of Iowa funds, and by the National Natural Science Foundation of China 31471602.

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  1. College of Food Science and Technology, Huazhong Agricultural University, Egg Processing Technology Local Joint National Engineering Research Center, National R&D Center for Egg Processing, Wuhan, 430070, Hubei, China

    Xi Huang

  2. Department of Animal Science, Iowa State University, Ames, IA, 50011, USA

    Dong Uk Ahn

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Huang, X., Ahn, D.U. Lipid oxidation and its implications to meat quality and human health. Food Sci Biotechnol 28, 1275–1285 (2019). https://doi.org/10.1007/s10068-019-00631-7

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