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Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions
Wei Luo1, Jingnan Zhang1, Haizhou Wu2
1Hubei Technology Innovation Center for Meat Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P.R. China.
Advances in Food and Nutrition Research
|September 12, 2025
Summary
Lipid oxidation significantly impacts meat quality and shelf life. This review details methods to study and control oxidation, focusing on antioxidant strategies and interdisciplinary approaches for innovative solutions.
Area of Science:
- Food Science
- Chemistry
- Biochemistry
Background:
- Lipid oxidation is a primary cause of quality degradation and reduced shelf life in meat products.
- Understanding oxidation mechanisms and control strategies is crucial for the food industry.
Purpose of the Study:
- To provide a comprehensive overview of experimental and computational approaches for studying lipid oxidation in meat.
- To examine the interplay of substrates and pro-oxidant factors in muscle food systems.
- To highlight current knowledge gaps and challenges in oxidation research.
Main Methods:
- Review of established and emerging experimental techniques for lipid oxidation analysis.
- Discussion of computational modeling approaches to simulate oxidation processes.
- Examination of the mechanistic basis of various antioxidant strategies.
Main Results:
- Detailed analysis of factors influencing lipid oxidation, including unsaturated fatty acids and pro-oxidant agents like heme pigments and iron.
- Evaluation of the efficacy and limitations of diverse antioxidant strategies, from synthetic additives to natural compounds.
- Presentation of industrial case studies demonstrating successful antioxidant implementation and sustainability.
Conclusions:
- Interdisciplinary collaboration is essential for advancing the understanding and control of lipid oxidation in meat.
- Emerging technologies and research concepts are key to developing innovative solutions for meat quality enhancement.
- Further research is needed to address identified knowledge gaps and challenges in oxidation control.
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