Reducing Oxidation of Meat

Use of natural antioxidant systems is a viable approach to reducing oxidative deterioration and warmed-over flavor development in a meat products

Food Technology Magazine | Article

INGOLF U. GRUN, JUHEE AHN, ANDREW D. CLARKE,

CAROL L. LORENZEN

Preventing spoilage will always remain of great interest to the meat industry. Emphasis is often placed on the prevention of microbial spoilage, but chemical deterioration, of which oxidative spoilage is most important, remains a problem.

Cooked meat products which are stored refrigerated then reheated may exhibit an undesirable flavor—warmed-over flavor—caused by lipid oxidation and the loss of desirable meat flavor compounds.

Oxidative deterioration can take place before and after cooking. The development of warmed-over avor (WOF) in cooked meat products which are subsequently stored refrigerated has been thoroughly investigated and is quite well understood (Younathan, 1985), and the…

Figure 1 Classification of Antioxidants

Table-1 Oxidation of cooked ground beef with 0.02% of verious antioxidants during refrigeted storage

Table-2 Oxidation of cooked ground beef treated with higher levels of verious antioxidants during refrigerated storage

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In This Article

  1. Food Sciences
  2. Food Chemistry
  3. Food Processing & Packaging
  4. Food Safety and Defense
  5. Food Quality
  6. Quality Assurance and Quality Control

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