Abstract
Lipid oxidation is one of the primary processes of quality deterioration in meat and meat products. The changes in quality are manifested by adverse changes in flavour, colour, texture, and nutritive value and by the possible production of toxic compounds. Dietary supplementation of vitamin E above requirement levels has been found to be effective in reducing lipid oxidation in meat and meat products. This review focuses on the deposition and antioxidative effects of muscle vitamin E and how supra-nutritional vitamin E supplementation influences lipid oxidation, colour, water-holding capacity and cholesterol oxidation in pig and poultry meat. Furthermore, the interactions between muscle vitamin E with processing, packaging and storage conditions are taken into consideration.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
