Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China; email:
Annu Rev Food Sci Technol. 2023 Mar 27;14:85-111. doi: 10.1146/annurev-food-052720-124932.
Meats are rich in lipids and proteins, exposing them to rapid oxidative changes. Proteins are essential to the human diet, and changes in the structure and functional attributes can greatly influence the quality and nutritional value of meats. In this article, we review the molecular changes of proteins during processing, their impact on the nutritional value of fresh and processed meat, the digestibility and bioavailability of meat proteins, the risks associated with high meat intake, and the preventive strategies employed to mitigate these risks. This information provides new research directions to reduce or prevent oxidative processes that influence the quality and nutritional values of meat.
肉类富含脂质和蛋白质，容易发生快速氧化变化。蛋白质是人类饮食的重要组成部分，其结构和功能属性的变化会极大地影响肉类的质量和营养价值。本文综述了蛋白质在加工过程中的分子变化，以及这些变化对新鲜和加工肉类营养价值的影响、肉蛋白的消化率和生物利用度、高肉类摄入带来的风险，以及为降低这些风险而采取的预防策略。这些信息为减少或防止影响肉类质量和营养价值的氧化过程提供了新的研究方向。
