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| Progress in Research on the Control of Fat Oxidation in Meat Products |
| SHI Peiying, LI Renwei |
| Zhejiang North Best Aquatic Product Co. Ltd., Hangzhou 310000, China |
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Abstract This paper provides a review of recent studies dealing with the control of fat oxidization in meat products with
respect to livestock and poultry farming, meat storage and processing and finished meat products. Currently, herbal plants
and their extracts, cereal materials and other agricultural byproducts are prevalently used to feed livestock and poultry. The
appropriate supplementation of natural products to the diet of animals maintains their antioxidant capacity and the efficacy
depends on the amount and types of added ingredients. The extent of fat oxidation during meat storage is associated with
storage temperature, oxygen concentration in the storage atmosphere, and the amount and types of antioxidant added. The
addition of different actives during meat processing can play different roles. During the processing of finished products,
their quality traits such as flavor and physicochemical properties are improved by either the addition of proper actives
or appropriate pretreatment. Previous studies regarding fat oxidation in meat products demonstrate that the addition of
natural substances is highly successful in inhibiting fat oxidation, providing vital references to enhance the quality of meat
products by using synthetic chemical antioxidants and green approaches. However, further research is needed o find out the
transferability of this finding as well as the dose-effect relationship.
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