Abstract: Due to its high amounts of fat and protein, meat is characterized by high nutritional value. Lipid and protein oxidation can cause deterioration of meat quality. In fact, there is an interrelationship between lipid and protein oxidation in the complex system of meat. A comprehensive understanding of the effect of lipid and protein oxidation on the quality of meat and the interrelationship between these chemical reactions is of great importance to explain the reasons for meat quality deterioration and to select appropriate antioxidants. In this paper, the changes of meat quality caused by lipid and protein oxidation are reviewed together with the interrelationships between lipid and myoglobin oxidation, lipid and nonheme protein oxidation, and myoglobin and nonheme protein oxidation.

Key words: meat, lipid, protein, oxidation, quality characteristics, interaction