Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions

Lipid oxidation remains one of the most critical pathways compromising the quality and shelf life of meat and meat products. Over the past three decades, significant advances have been made in elucidating the mechanisms of lipid oxidation and in developing both experimental and computational approaches to study and control these processes. This chapter provides a comprehensive overview of these approaches, detailing their relative strengths and limitations. The complex interplay between substrates (e.g., unsaturated fatty acids) and pro-oxidant factors (e.g., heme pigments, lipoxygenase, iron) is thoroughly examined to offer an updated perspective on oxidation pathways in real-world muscle food systems. In addition, current knowledge gaps and challenges are highlighted to inspire further research. A major focus is placed on antioxidant strategies, from established synthetic additives to novel natural compounds, and the mechanistic basis for their protective effects. Selected industrial case studies illustrate successful implementations of these antioxidants, emphasizing sustainability. The chapter concludes by highlighting the importance of interdisciplinary collaboration, incorporating insights from chemistry, biology, engineering, and related fields. Such cross-disciplinary efforts, supported by emerging research concepts and technologies, will be critical for developing innovative solutions that advance our understanding of lipid oxidation mechanisms and enhance oxidation control in meat and meat products.