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Role of Lipid Per-Oxidation in Quality Aspects of Muscle Foods during Storage

Sanjay Kumar Bharti, Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science & Animal Husbandry, U.P. Pandit Deen Dayal Upadhayaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go-Anusandhan Sansthan (DUVASU), Mathura- , Sanjay Kumar Bharti* , Anita* , B. Sharma* , M.G. Awasthi* , A. Chappalwar* , P. Singh**

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Indian Journal of Agriculture Business 3(1):p 33-38, . | DOI: http://dx.doi.org/10.21088/ijab.2454.7964.3117.5
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Abstract

 Lipids are imperative component of meat and contribute to numerous enviable characteristics of meat and meat products. Lipids are contributing factor for flavor and aroma profiling along with improved tenderness and juiciness of meat. However, scientific findings established the fact that lipid oxidation is the primary process responsible for quality deterioration of meat during storage. The development of rancidity in meat by lipid oxidation begins at the time of slaughter and continues during storage followed by nutrient loss, color change, formation of toxic compounds, and heath risk to consumer. The rate of lipid per-oxidation in meat depends upon the balance between endogenous and exogenous factors of the meat that too varies among meats from different animal species and muscles from the same animal. Application of natural/synthetic anti-oxidant source in the meat is beneficial to modify the oxidative stability of meat.

Keywords: Lipid Per-Oxidation; Antioxidant; Meat; Factor; Iron.

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  • Sanjay Kumar Bharti, Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science & Animal Husbandry, U.P. Pandit Deen Dayal Upadhayaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go-Anusandhan Sansthan (DUVASU), Mathura-
    ,
  • Sanjay Kumar Bharti*
    ,
  • Anita*
    ,
  • B. Sharma*
    ,
  • M.G. Awasthi*
    ,
  • A. Chappalwar*
    ,
  • P. Singh**
    ,
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DOI: http://dx.doi.org/10.21088/ijab.2454.7964.3117.5
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