Abstract
The amount and composition of muscle lipids and the influence on meat quality remains one of the most influential topics in the meat science field. Moreover, lipid oxidation remains a major concern given its impact on meat quality and shelf life and on the acceptability to consumers and safety. In recent years the analysis of muscle lipids has evolved through the optimization of classic methods for the quantification and characterization of lipid and lipid oxidation products. Furthermore, the application of novel methodological approaches, including nondestructive and spectroscopic-based technologies, has enabled substantial advances in terms of high-throughput, solvent- and time-saving, accuracy, and specificity. This chapter reviews the most recent advances in the analysis of lipid and lipid oxidation products in meat and meat products.
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