Isaza Maya, Yeni LorenaRestrepo Molina, Diego AlonsoLópez Vargas, Jairo Humberto2016-02-222016-02-2220132256-3903http://hdl.handle.net/10567/1422One 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.esCorporación Universitaria LasallistaFacultad de IngenieríasDerivados cárnicosOxidaciónAntioxidantesCalidad de los alimentosLípidosArticle