Abstract:

Protein oxidation is an innovative topic in meat science. Many studies have investigated the occurrence of
protein oxidation right after slaughter and during subsequent processing and cold storage of meat. However, the significance
of protein oxidation in meat systems is still poorly understood. The present paper reviews the current knowledge on the
mechanisms and consequences of protein oxidation in meat systems and summarizes the antioxidant function of plant
extracts aiming to provide a theoretical basis for further investigations on this research topic of considerable interest.

Key words: protein oxidation, functional property, plant extracts