Abstract
The development of fresh meat quality is dictated by biochemical changes during the perimortem and postmortem period. Lipid and protein oxidation in postmortem skeletal muscle and meat products is detrimental to product quality. The mechanisms that influence lipid and protein oxidation in fresh meat remain unelucidated. Peroxiredoxins are thiol-specific antioxidant proteins that are highly reactive and abundant and may be involved in limiting oxidation early postmortem. This review aims to provide a background on oxidation in skeletal muscle, peroxiredoxins, a summary of proteomic experiments associating peroxiredoxins and meat quality, and the importance of context from proteomic methods and results. Additional controlled experiments considering the cellular conditions of postmortem skeletal muscle are necessary to further understand the contribution of peroxiredoxins to fresh meat quality development.
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