Recent Progress in Research on the Effect of Oxidative Stress on Beef Color and Stability

被引：0
作者：
Qi T. [1 ]
Zhang Y. [1 ]
Yang X. [1 ]
Luo X. [1 ]
Mao Y. [1 ]
机构：
[1] College of Food Science and Engineering, Shandong Agricultural University, Tai’an
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 07期
关键词：
meat color; myoglobin oxidation; oxidative stress;
D O I：
10.7506/spkx1002-6630-20220516-213
中图分类号：
学科分类号：
摘要：
As a key indicator to measure meat quality, meat color has always been the focus of attention in the meat industry. A large number of reactive oxygen species (ROS) are produced in the freshly slaughtered cattle carcass due to hypoxia and ischemia. The accumulation of ROS resultes in oxidative stress of the carcass, which further promotes the oxidation of myoglobin and adversely affectes the flesh color. However, currently there are few systematic reviews examining the effect of oxidative stress on meat color and its stability. In this article, the effects of oxidative stress on meat color and meat color stability are reviewed by regulating lipid oxidation, protein oxidation and degradation, and affecting the function of mitochondria to provide a theoretical rationale for maintaining good meat color by controlling post-mortem oxidative stress in the future. © 2023 Chinese Chamber of Commerce. All rights reserved.
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页码：260 / 266
页数：6
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