Oxidation during meat storage

The use of model meat systems has been shown to be helpful in elucidating the role of different compounds in development of WOF. Results of these studies have shown that the major catalyst of WOF is Fe2+, which is released from the heme pigments by heating, and presumably by grinding. The phospholipids are the major lipids involved in development of WOF, in contrast to oxidation during frozen storage, where the... 

Lipid hydroperoxides are either formed in an autocatalytic process initiated by hydroxyl radicals or they are formed photochemically. Lipid hydroperoxides, known as the primary lipid oxidation products, are tasteless and odourless, but may be cleaved into the so-called secondary lipid oxidation products by heat or by metal ion catalysis. This transformation of hydroperoxides to secondary lipid oxidation products can thus be seen during chill storage of pork (Nielsen et al, 1997). The secondary lipid oxidation products, like hexanal from linoleic acid, are volatile and provide precooked meats, dried milk products and used frying oil with characteristic off-flavours (Shahidi and Pegg, 1994). They may further react with proteins forming fluorescent protein derivatives derived from initially formed Schiff bases (Tappel, 1956). 

Lipid oxidation in subcellular fractions can be mediated by enzyme systems in muscle microsomes that maintain iron in the ferrous form by reduced nicotinamide adenine dinucleotide (NADH). However, this redox system may not be enzymatic because, unlike lipoxygenase, no specific lipid oxidation products have been identified. Ascorbate and other reducing agents may have the same effects in the presence of heme-protein complexes. On the other hand, the presence of 15-lipoxygenase in chicken muscle may be responsible for oxidative deteriorations in uncooked chicken meat during frozen storage. Phospholipases... 

Botsoglou, N.A., E. Christaki, D.J. Fletouris. P. Florou-Paneri, and A.B. Spais, 2002a. The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage. Meat Set, 62 259-265. 

Pie, J.E., Spahis, K. and Seillan, C. (1991) Cholesterol oxidation in meat products during cooking and frozen storage. J. Agric. Food Chem. 39, 250-254. 

Devatkal, S.K. and Naveena, B.M. (2010). Effect of salt, kinnow and pomegranate fruit byproduct powders on color and oxidative stability of raw ground goat meat during refrigerated storage. Meat Science, 85,306-311. 

Ganhao, R., Morcuende, D. and Estevez, M. (2010). Protein oxidation in emulsified cooked burger patties with added fmit extracts Influence on color and texture deterioration during chill storage. Meat Science, 85,402-409. 

Jia, N., Kong, B., Liu, Q., Diao, X. and Xia, X. (2012). Antioxidant aetivity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage. Meat Science, 91, 533-539. 

Georgantelis, D., G. Blekas, P. Katikou, I. Ambrosiadis, and D. J. Fletouris. 2007. Effect of rosemary extract, chitosan and a-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Sci. 75(2) 256-264. 

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