Department of Nutrition, National University of Ireland, Cork, Republic of Ireland.
Meat Sci. 1998;49S1:S73-86.
Lipid oxidation is one of the main factors limiting the quality and acceptability of meats and meat products. Oxidative damage to lipids occurs in the living animal because of an imbalance between the production of reactive oxygen species and the animal's defence mechanisms. This may be brought about by a high intake of oxidized lipids or poly-unsaturated fatty acids, or a low intake of nutrients involved in the antioxidant defence system. Damage to lipids may be accentuated in the immediate post-slaughter period and, in particular, during handling, processing, storage and cooking. In recent years, pressure to reduce artificial additive use in foods has led to attempts to increase meat stability by dietary strategies. These include supplementation of animal diets with vitamin E, ascorbic acid, or carotenoids, or withdrawal of trace mineral supplements. Dietary vitamin E supplementation reduces lipid and myoglobin oxidation, and, in certain situations, drip losses in meats. However, vitamin C supplementation appears to have little, if any, beneficial effects on meat stability. The effect of feeding higher levels of carotenoids on meat stability requires further study. Some studies have demonstrated that reducing the iron and copper content of feeds improves meat stability. Post-slaughter carnosine addition may be an effective means of improving lipid stability in processed meats, perhaps in combination with dietary vitamin E supplementation.
脂质氧化是限制肉类及其制品质量和可接受性的主要因素之一。由于活性氧物质的产生与动物的防御机制之间失去平衡，生活中的动物会发生脂质氧化损伤。这种不平衡可能是由于摄入过多的氧化脂质或多不饱和脂肪酸，或摄入参与抗氧化防御系统的营养物质不足所致。脂质损伤在宰后即刻期间会加剧，特别是在处理、加工、储存和烹饪过程中。近年来，由于减少食品中人工添加剂使用的压力，人们试图通过饮食策略来提高肉的稳定性。这些策略包括在动物饲料中添加维生素 E、抗坏血酸或类胡萝卜素，或撤回痕量矿物质补充剂。膳食维生素 E 补充可减少脂质和肌红蛋白的氧化，在某些情况下还可减少肉的滴水损失。然而，维生素 C 补充似乎对肉的稳定性几乎没有有益影响。在肉稳定性方面，增加类胡萝卜素的喂养水平的效果需要进一步研究。一些研究表明，降低饲料中的铁和铜含量可以提高肉的稳定性。宰后添加肌肽可能是改善加工肉脂质稳定性的有效方法，也许可以与膳食维生素 E 补充结合使用。
