Lipid peroxidation, mainly from the fatty acids present in the tissues, is the main cause of the deterioration in meat quality during storage. Meat that is higher in polyunsaturated fatty acids is more prone to this deterioration as polyunsaturated fatty acids are more likely to undergo lipid peroxidation due to their increased reactivity with oxygen, compared to the more stable saturated fatty acids. However, polyunsaturated fatty meat may be more beneficial to the health, particularly if the polyunsaturated fatty acids are omega-3 fats. Therefore food preservation is important for health as the lipid peroxides formed from polyunsaturated fats are known to be a cause of disease. Adding various antioxidants to stored meat, including vitamin E, vitamin C and herbs such as oregano, can significantly improve the stability of the fatty acids and therefore increase the shelf life of meat. Combinations of these antioxidants may be more effective when compared to single isolated compounds due to synergism that exists between antioxidants. .
Eat Well, Stay Healthy, Protect Yourself
RdB
