Abstract
Oxidative stability of meat and meat products is dictated primarily by the species of animal as well as its fat and myoglobin/hemoglobin content. In this, the diet of the animals and the type of fat present influence the flavor and the shelf life of products. Both uncooked and cooked products undergo oxidation, albeit to different extent. The curing process and curing adjuncts and other variables may also influence the keeping quality of processed meat. The following would provide a cursory account of the oxidation of meat and meat products as well as methods to evaluate the oxidation of such products and how antioxidants can be used to control the oxidation process and extend the shelf life of products.
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