FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (3): 285-289.

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Research progress on the influence of protein oxidation in meat aging

  

  • Received:2011-11-29 Revised:2013-01-10 Online:2013-02-15 Published:2017-12-29
  • Contact: ming huang E-mail:mhuang@njau.edu.cn

Abstract: Oxidative reactions is common during the post-mortem aging process, which have significant negative impacts on meat quality. This paper is devoted to review the current findings concerning protein oxidation in meat systems, mainly concentrating on the oxidation mechanisms and its consequences on meat aging, including influence on meat color, tenderness, water-hold capacity and nutritional value. In addition, it also aims to provide a reference for the relevant investigation and encourage meat researchers to achieve further progress in the field.