(Corporación Universitaria Lasallista, 2013) Isaza Maya, Yeni Lorena; Restrepo Molina, Diego Alonso; López Vargas, Jairo Humberto
One of the main causes of damage in meat and
meat products is lipid oxidation, due to their
content in polyunsaturated fatty acids (PUFA),
which make them susceptible to oxidative
reactions. This reactions produce quality
defects showed by deteriorative changes
in flavor, color, texture, nutritive content,
and maybe toxic compounds production.
Antioxidant compounds application is one
of the possibilities to inhibit or to minimize
oxidation process and their negative effects on
meat and meat products. This article has as
main objective to review the mechanisms and
effects of lipid oxidation in meat products as
well as the application of natural antioxidants
in its inhibition.
