Abstract
stored in air-permeable packages. [ 1 ] During storage, the relatively high proportion of unsaturated fatty acids has potential for decomposing by oxidation processes. One of the main reactions of lipid oxidation is autooxidation. The autooxidation process proceeds in three steps: initiation, propagation and termination. This reaction is implicated in the development of off-fl avors, loss of meat color and the formation of harmful lipid oxidation products. Hydroperoxides formed in the initial stage of oxidation are relatively unstable. They subsequently decompose to form volatile aroma compounds, perceived as offfl avors. Oxidation of the muscle pigment oxymyoglobin to metmyoglobin also leads to the discoloration of red meats. [ 2 – 3 ] Moreover, microbial deterioration of these meat products also affects their quality and safety.
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