Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA.
Meat Sci. 2010 Sep;86(1):86-94. doi: 10.1016/j.meatsci.2010.04.025. Epub 2010 May 31.
Lipid oxidation and myoglobin oxidation in meat lead to off-flavor development and discoloration, respectively. These processes often appear to be linked and the oxidation of one of these leads to the formation of chemical species that can exacerbate oxidation of the other. Several investigators have reported preservation of fresh meat color following the inclusion of antioxidant ingredients. An understanding of the complementary oxidation interaction provides a basis for explaining quality deterioration in meat and also for developing strategies to maintain optimal sensory qualities.
脂质氧化和肌红蛋白氧化分别导致肉质产生异味和变色。这两个过程似乎相互关联，其中一个的氧化会导致形成可以加剧另一个氧化的化学物质。一些研究人员报告说，在添加抗氧化成分后，新鲜肉的颜色得到了保持。对互补氧化相互作用的理解为解释肉品质量下降提供了基础，也为制定保持最佳感官品质的策略提供了依据。
