Jiang Jiang, Xiong Youling L
School of Food Science and Technology, and Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China.
School of Food Science and Technology, and Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
Meat Sci. 2016 Oct;120:107-117. doi: 10.1016/j.meatsci.2016.04.005. Epub 2016 Apr 9.
Fresh and processed meats offer numerous nutritional and health benefits and provide unique eating satisfaction in the lifestyle of the modern society. However, consumption of red meat including processed products is subjected to increasing scrutiny due to the health risks associated with cytotoxins that potentially could be generated during meat preparation. Evidence from recent studies suggests free radical pathways as a plausible mechanism for toxin formation, and antioxidants have shown promise to mitigate process-generated chemical hazards. The present review discusses the involvements of lipid and protein oxidation in meat quality, nutrition, safety, and organoleptic properties; animal production and meat processing strategies which incorporate natural antioxidants to enhance the nutritional and health benefits of meat; and the application of mixed or purified natural antioxidants to eliminate or minimize the formation of carcinogens for chemical safety of cooked and processed meats.
新鲜肉类和加工肉类具有众多营养和健康益处，并在现代社会生活方式中提供独特的饮食满足感。然而，包括加工产品在内的红肉消费正受到越来越多的审视，因为与肉类制备过程中可能产生的细胞毒素相关的健康风险。近期研究的证据表明自由基途径是毒素形成的一种合理机制，并且抗氧化剂已显示出减轻加工产生的化学危害的前景。本综述讨论了脂质和蛋白质氧化在肉质、营养、安全性和感官特性方面的作用；采用天然抗氧化剂以增强肉类营养和健康益处的动物生产和肉类加工策略；以及应用混合或纯化的天然抗氧化剂来消除或减少致癌物形成以确保熟肉和加工肉类的化学安全性。
