title: Myoglobin and lipid oxidation interactions: mechanistic bases and control.
abstract: Lipid oxidation and myoglobin oxidation in meat lead to off-flavor development and discoloration, respectively. These processes often appear to be linked and the oxidation of one of these leads to the formation of chemical species that can exacerbate oxidation of the other. Several investigators have reported preservation of fresh meat color following the inclusion of antioxidant ingredients. An understanding of the complementary oxidation interaction provides a basis for explaining quality deterioration in meat and also for developing strategies to maintain optimal sensory qualities.
authors.affiliation: Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA. Cameron.Faustman@uconn.edu
authors.forename: Cameron
authors.initials: C
authors.lastname: Faustman
authors.forename: Qun
authors.initials: Q
authors.lastname: Sun
authors.forename: Richard
authors.initials: R
authors.lastname: Mancini
authors.forename: Surendranath P
authors.initials: SP
authors.lastname: Suman
mesh_terms: D000975:Antioxidants / Q000737:chemistry; D005223:Fats / Q000737:chemistry*; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000737:chemistry; D008460:Meat / Q000032:analysis*; D009211:Myoglobin / Q000737:chemistry*; D010084:Oxidation-Reduction; D010858:Pigmentation / Q000187:drug effects; D011786:Quality Control
chemical_list: D000975:Antioxidants; D005223:Fats; D005520:Food Preservatives; D009211:Myoglobin