The DOI matches its Crossref record; 92 of the 92 references it cites were found in a registry or an index.
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Open accessAbstract
Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Nonetheless, despite lipid oxidation being widely investigated for decades, the complex reactions involved in the process, as well as the different pathways and factors that influenced them, make that lipid oxidation mechanisms have not yet been completely understood. Thus, this article reviews the fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidation, and the routine methods to measure compounds derived from lipid oxidation in meat.
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Cites
Free radicals, metals and antioxidants in oxidative stress-induced cancer
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Bioactive peptides as natural antioxidants in food products – A review
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Active packaging films with natural antioxidants to be used in meat industry: A review
Domínguez, R., Barba, F. J., Gómez, B., Putnik, P., Bursać Kovačević, D., Pateiro, M., Santos, E. M., & Lorenzo, J. M. (2018) · Food Research International · doi:10.1016/j.foodres.2018.06.073 · Cited by 442
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Cited by
De Rossi, L., Rocchetti, G., Lucini, L., & Rebecchi, A. (2025) · Antioxidants · doi:10.3390/antiox14020200 · Cited by 265
Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review
Shakil, M. H., Trisha, A. T., Rahman, M., Talukdar, S., Kobun, R., Huda, N., & Zzaman, W. (2022) · Foods · doi:10.3390/foods11213355 · Cited by 258
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Andrade, M. A., Barbosa, C. H., Shah, M. A., Ahmad, N., Vilarinho, F., Khwaldia, K., Silva, A. S., & Ramos, F. (2022) · Antioxidants · doi:10.3390/antiox12010038 · Cited by 161
The Role of Meat Lipids in Nutrition and Health: Balancing Benefits and Risks
Prates, J. A. M. (2025) · Nutrients · doi:10.3390/nu17020350 · Cited by 56
Bošković Cabrol, M., Glišić, M., Baltić, M., Jovanović, D., Silađi, Č., Simunović, S., Tomašević, I., & Raymundo, A. (2023) · Meat Science · doi:10.1016/j.meatsci.2023.109123 · Cited by 34
Metadata
- Authors
- Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F. J., Zhang, W., & Lorenzo, J. M.
- Venue
- Antioxidants
- Publisher
- MDPI AG
- Published
- 2019-09-25
- Volume
- 8
- Issue
- 10
- Pages
- 429
- ISSN
- 2076-3921 (ISSN-L)
- OpenAlex
- W2977082078
- Cited by
- 1,926
- References
- 92
- FWCI
- 117.34
- Type
- journal article
- Language
- en
- Open access
- gold
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- Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F. J., Zhang, W., & Lorenzo, J. M. (2019). A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Antioxidants. https://doi.org/10.3390/antiox8100429
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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