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| Research Progress on the Mechanism and Novel Control Technologies for Meat Products Oxidation |
| PAN Rui, LIU Yongfeng, HAN Chunyuan, SHU Qin |
| 1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; 2. Shaanxi Haobang Food Ltd., Xianyang 713702, China |
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Abstract The control of meat oxidation, a crucial link in ensuring meat quality and avoiding potential health risks, mainly involves lipid oxidation, protein oxidation, and multi-factor regulation. As the molecular mechanisms and influencing factors of meat oxidation have been gradually elucidated and control technologies have been developed, meat oxidation control and its related technologies have attracted increasing attention from food science researchers and meat production enterprises. This review summarizes the mechanisms of meat oxidation, compares the differences in application effects, costs, and limitations between traditional and novel meat oxidation control technologies, and explains the mechanism of action and practical effects of functional factors such as natural antioxidants and integrated multi-technology strategies in inhibiting the decline of meat quality and reducing health risks. In addition, based on the core value of meat oxidation control technologies in improving meat safety and quality, this paper discusses the existing bottlenecks, development opportunities, and future trends in meat processing, storage, and high-quality industrial development. This review is expected to promote the upgrading of meat oxidation control technologies toward green development, intelligence, and precision, enrich the supply of safe and high-quality meat products, and provide a solid theoretical basis and scientific practical guidance for deepening theoretical research on meat oxidation control, making breakthroughs in technological innovation, and promoting the practical application of new meat oxidation control technologies.
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2026, Vol. 40 
