Research Progress on the Effects of Processing Conditions on the Meat Protein Oxidation and Meat Quality

LI Nan; LI Jiaolong; LI Pengpeng; ZHANG Muhan; SUN Chong; XU Weimin; WANG Daoying

doi:10.13386/j.issn1002-0306.2023080323

Volume 45 Issue 15

Jul. 2024

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Science and Technology of Food Industry > 2024 > 45(15): 392-399. > DOI: 10.13386/j.issn1002-0306.2023080323

LI Nan, LI Jiaolong, LI Pengpeng, et al. Research Progress on the Effects of Processing Conditions on the Meat Protein Oxidation and Meat Quality[J]. Science and Technology of Food Industry, 2024, 45(15): 392−399. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080323.

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Research Progress on the Effects of Processing Conditions on the Meat Protein Oxidation and Meat Quality

LI Nan^{1, 2, 3,},
LI Jiaolong^{1, 2, 3, ,},
LI Pengpeng^{1, 2, 3},
ZHANG Muhan^{2, 3},
SUN Chong^{1, 2, 3},
XU Weimin^{1, 2, 3},
WANG Daoying^{1, 2, 3, ,}

1.
College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China
2.
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, China
3.
Key Laboratory of Agricultural Products Cold Chain Logistics Technology, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China

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Received Date: September 03, 2023
Available Online: June 03, 2024

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Abstract

Abstract

Meat is an important part of the daily human diet, and its quality is essential for consumers' health and taste experience. During the transformation from carcass to meat and meat processing after animal slaughter, many complex biochemical reactions occur, among which protein oxidation plays an important role in the formation of meat quality. Based on the influence of protein oxidation on meat quality, the relationship between protein oxidation and changes in meat quality under factors such as the types of protein oxidation products, processing methods and conditions is summarized in this review, which will provide a theoretical basis for reducing the oxidation of meat protein, and a scientific guidance for practical production.
- protein oxidation,
- processing condition,
- meat quality,
- sensory quality,
- flavour

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References (56)

References

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