Oxidative Stability and Shelf Life of Meat and Meat Products

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Volumn , Issue , 2016, Pages 373-389

  Shahidi, Fereidoon ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Meat; Meat products; Oxidative stability; Shelf life

Indexed keywords

ANIMALS; CURING; OXIDATION;

CURING PROCESS; KEEPING QUALITY; MEAT PRODUCTS; MYOGLOBIN/HEMOGLOBIN; OXIDATION PROCESS; OXIDATIVE STABILITY; PROCESSED MEAT; SHELF LIFE;

MEATS;

EID: 84967285895     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-63067-056-6.00010-0     Document Type: Chapter

References (66)

1. Aberle E.D., Forrest J.C., Gerrard D.E., Mills E.W. Principles of Meat Science 2001, Kendal/Hunt, Dubuque, Iowa. fourth ed.
2. Ahn J., Grün I.U., Fernando L.N. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef. J. Food Sci. 2002, 67:1364-1369.
3. Baeza E. Measuring quality parameters. Poultry Meat Processing and Quality 2004, 304-332. Woodhead Publishing, Oxford, UK. G.S. Mead (Ed.).
4. Bailey J.S., Stern N.J., Fedorka-Cray P.S., Craven N.A., Cox D.E., Cosby S., Ladely M.T. Sources and movement of Salmonella through integrated poultry operations: a multistage epidemiological investigation. J. Food Prot. 2001, 63:1690-1697.
5. Barclay L.R.C., Ingold K.U. Autoxidation of biological molecules. The autoxidation of a model membrane. A comparison of the autoxidation of egg lecithin phosphatidylcholine in water and chlorobenzene. J. Am. Oil Chem. Soc. 1981, 103:6478-6485.
6. Berg E.P. Influence of Stress on Composition and Quality of Meat, Poultry, and Meat Products 2001, Accessed online. http://www.fass.org/fass01/pdfs/Berg.pdf.
7. Capita R.C., Alonso-Calleja M., Prieto M., Garcia-Fernandez D.C., Moreno B. Incidence and pathogenicity of Yersinia spp. isolates from poultry in Spain. Food Microbiol. 2002, 19:295-301.
8. Chouliara E., Karatapanis A., Savvaidis I.N., Kontominas M.G. Combined effect of oregano essential oil and modified atmosphere packaging on shelf life extension of fresh chicken breast meat, stored at 4°C. Food Microbiol. 2007, 24:607-617.
9. Dahle L.K., Hill E.G., Holman R.T. The thiobarbituric acid reaction and the autoxidations of polyunsaturated fatty acid methyl esters. Arch. Biochem. Biophys. 1962, 98:253-261.
10. Emanuel N., Lyaskovskaya Y., Yu N. The Inhibition of Fat Oxidation Processes 1961, 340. Pergamon Press Ltd, Oxford, UK.
11. Flick G.J., Hong G.P., Knobl G.M. Lipid Oxidation of Seafood during Storage. Lipid Oxidation in Food, ACS Symposium Series 500 1992, 183-207. American Chemical Society, Washington, DC.
12. Gennadios A., Hanna M.A., Kurth L.B. Application of edible coatings on meats, poultry, and seafoods: a review. LWT Food Sci. Technol. 1997, 30:337-350.
13. Gray J.I., Gomaa E.A., Buckley D.J. Oxidative quality and shelf life of meats. Meat Sci. 1996, 43:S111-S123.
14. He Y., Shahidi F. Antioxidant activity of green tea and its catechins in a fish meat model system. J. Agric. Food Chem. 1997, 45:4262-4266.
15. Hernandez P., Navarro J.L., Toldra F. Lipid composition and lipolytic enzyme activities in porcine skeletal muscles with different oxidative pattern. Meat Sci. 1998, 49:1-10.
16. Hollenbeck C.M. Contribution of smoke flavourings to processed meats. Flavor of Meat and Meat Products 1994, 199-209. Springer. F. Shahidi (Ed.).
17. Insausti K., Beriain M.J., Purroy A., Alberti P., Gorraiz C., Alzueta M.J. Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere. Meat Sci. 2000, 57:273-281.
18. Jacobsen C., Undeland I., Storrø I., Rustad T., Hedges N., Medina I. Preventing lipid oxidation in seafood, in improving seafood products for the consumer. Improving Seafood Products for the Consumer 2008, 426-460. Woodhead Publishing, Cambridge, UK. T. Borresen (Ed.).
19. Janero D. Malondialdehyde and thiobarbituric acid-reactivity as diagnostic indices of lipid peroxidation and peroxidative tissue injury. Free Rad. Biol. Med. 1990, 9:515-540.
20. Kamal-Eldin A. Lipid Oxidation Pathways 2003, 323. AOCS Press.
21. Korchazhkina O., Exley C., Andrew S.S. Measurement by reversed-phasehigh-performance liquid chromatography of malondialdehyde in normal humanurine following derivatisation with 2, 4-dinitrophenylhydrazine. J. Chromatogr. B 2003, 794:353-362.
22. Kozailnski L., Fleck Z.C., Kozatinski Z., Filipoviel I., Mitak M., Bratulies M., Mikug T. Evaluation of shelf life of pre-packed cut poultry meat. Veterinarski Arhiv 2012, 82:47-58.
23. Laguerre M., Lecomte J., Villeneuve P. Evaluation of the ability of antioxidants to counteract lipid oxidation: existing methods, new trends and challenges. Prog. Lipid Res. 2007, 46:244-282.
24. Lea C.H. The Effect of Light on the Oxidation of Fats 1931, 108:175-189. Proc. Roy. Soc., London.
25. Liu Q., Lanari M.C., Schaefer D.M. A review of dietary vitamin E supplementation for improvement of beef quality. J. Anim. Sci. 1995, 73:3131-3140.
26. Love J.D., Pearson A.M. Lipid oxidation in meat and meat products-a review. J. Am. Oil Chem. Soc. 1971, 10:547-549.
27. Lund M.N., Heinonen M., Baron P.C., Estevez M. Protein oxidation in muscle foods: a review. Mol. Nutr. Food Res. 2011, 55:83-95.
28. Mani-López E., Garcia H.S., López-Malo A. Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Res. Int. 2012, 45:713-721.
29. Martin K.A., Appel C.L. Polyphenols as dietary supplements: a double-edged sword. Nutr. Diet. Suppl. 2010, 2:1-12.
30. McMillin K.W. Where is MAP going? A review and future potential of modified atmosphere packaging for meat. Meat Sci. 2008, 80:43-65.
31. Mead G.M. Keeping poultry meat fresh. Food Sci. Technol. 2004, 19:20-21.
32. Moyo B., Oyedemi S., Masika P.J., Muchenje V. Polyphenolic content and antioxidant properties of Moringa oleifera leaf extracts and enzymatic activity of liver from goats supplemented with Moringa oleifera leaves/sunflower seed cake. Meat Sci. 2012, 91:441-447.
33. Nkukwana T.T., Muchenje V., Masika P.J., Hoffman L.C., Dzama K., Descalzo A.M. Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration. Food Chem. 2014, 142:255-261.
34. Pfalzgraf A., Frigg M., Steinhart H. α-tocopherol contents and lipid oxidation in pork muscle and adipose tissue during storage. J. Agric. Food Chem. 1995, 43:1339-1342.
35. Prior R.L., Wu X.L., Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in food and dietary supplements. J. Agric. Food Chem. 2005, 53:4290-4302.
36. Rowe L.J., Maddock K.R., Lonergan S.M., Huff-Lonergan E. Influence of early postmortem protein oxidation on beef quality. J. Anim. Sci. 2004, 82:785-793.
37. Sampels S. Oxidation and antioxidants in fish and meat from farm to fork. Food Industry 2013, 114-144. (Intechopen.com). I. Muzzalupo (Ed.).
38. Sant'Ana A.S., Franco B.D.G.M., Schaffner D.W. Risk of infection with Salmonella and Listeria monocytogenes due to consumption of ready-to-eat leafy vegetables in Brazil. Food Control 2014, 42:1-8.
39. Senanayake N.S.P.J. Rosemary and green tea extracts as natural antioxidants: chemistry, technology, and applications. J. Funct. Foods 2013, 5:1529-1541.
40. Shahidi F., Alexander D.M. Green tea catechins as inhibitors of oxidation of meat lipids. J. Food Lipids 1998, 5:125-133.
41. Shahidi F., Hong C. Role of metal ions and heme pigments in autoxidation of heat-processed meat products. Food Chem. 1991, 42:339-346.
42. Shahidi F., Naczk M. Phenolics in Food and Nutraceuticals 2004, 1-558. CRC Press, Boca Raton, FL.
43. Shahidi F., Pegg R.B. Nitrite-free meat curing systems: update and review. Food Chem. 1992, 43:185-191.
44. Shahidi, F., and Pegg, R.B., 1993. Powdered cooked cured-meat pigment which is a non-nitrite meat preservative. US Patent No. 5230915. Washington, DC: US Patent and Trademark Office.
45. Shahidi F., Pegg R.B. Hexanal as an indicator of meat flavor deterioration. J. Food Lipids 1994, 1:177-186.
46. Shahidi F., Pegg R.B. Hexanal as an indicator of flavor deterioration of meat and meat products. Lipids in Food Flavours 1994, 256-279. ACS Symposium Series 558, American Chemical Society, Washington, DC. C.-T. Ho, T.G. Hartman (Eds.).
47. Shahidi F., Wanasundara P.K.J.P.D. Phenolic antioxidants. Crit. Rev. Food Sci. Nutr. 1992, 32:67-103.
48. Shahidi F., Zhong Y. Measurement of antioxidant activity in food and biological systems. Antioxidant Measurement and Applications 2007, 36-66. ACS Symposium Series 956, American Chemical Society, Washington, DC. F. Shahidi, C.T. Ho (Eds.).
49. Shahidi F., Zhong Y. Novel antioxidants in food quality preservation and health promotion. Eur. J. Lipid Sci. Technol. 2010, 112:930-940.
50. Shahidi F., Rubin L.J., Diosady L.L., Kassum N., Fong J.C., Wood D.F. Effect of sequestering agents on lipid oxidation in cooked meats. Food Chem. 1986, 21:145-152.
51. Shahidi F., Yun J., Rubin L.J., Wood D.F. The hexanal content as an indicator of oxidative stability and flavor acceptability in cooked ground pork. Can. Int. Food Sci. Technol. J. 1987, 20:104-106.
52. Shahidi F., Pegg R.B., Saleemi Z.O. Stabilization of meat lipids with ground spices. J. Food Lipids 1995, 2:145-153.
53. Shahidi F., Wanasundara U.N., He Y., Shukla V.K.S. Marine lipids and their stabilization with green tea catechins. Flavor and Lipid Chemistry of Seafoods 1997, 186-197. ACS Symposium Series 674; American Chemical Society, Washington, DC. F. Shahidi, K.R. Cadwallader (Eds.).
54. Shahidi F. Prevention of lipid oxidation in muscle foods by nitrite and nitrite-free compositions. Lipid Oxidation in Food 2009, 161-182. ACS Symposium Series 500, Amercian Chemical Society, Washington, DC. A.J. St Angelo (Ed.).
55. Sharma A.K., Gangwar M., Tilak R., Nath G., Sinha A.S.K., Tripathi Y.B. Comparative in vitro antimicrobial and phytochemical evaluation of methanolic extract of root, stem and leaf of Jatropha curcas Linn. Pharmacogn. J. 2012, 4:34-40.
56. Shi H., Ho C.T. The flavour of poultry meat. Flavour of Meat and Meat Products 1994, 52-69. Blackie Academic and Professional, Glasgow. F. Shahidi (Ed.).
57. Sikorska E., Romaniuk A., Khmelinskii I.V., Herance R., Bourdelande J.L., Sikorski M., Kozioł J. Characterization of edible oils using total luminescence spectroscopy. J. Fluoresc. 2004, 14:25-35.
58. Singh H. Extension of shelf life of meats and fish by irradiation. Shelf Life Studies of Foods and Beverages. Chemical. Biological Physical and Nutritional Aspects 1993, Elsevier Science Publisher B.V., The Netherlands. G. Charalambous (Ed.).
59. Sitz B.M., Calkins C.R., Feuz D.M., Umberger W.J., Eskridge K.M. Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaks. J. Anim. Sci. 2005, 83:2863-2868.
60. Skandamis P.N., Nychas G.-J.E. Preservation of fresh meat with active and modified atmosphere packaging conditions. Int. J. Food Microbiol. 2002, 79:35-45.
61. St Angelo A.J., Spanier A.M., Bett K.L. Chemical and sensory evaluation of flavor in untreated and antioxidant-treated meat. Lipid Oxidation in Food 1992, 140-160. ACS Symposium Series-American Chemical Society, New York, NY. A.J. St Angelo (Ed.).
62. Usuki R., Endo Y., Kaneda T. Prooxidant activities of chlorophylls and pheophytins on the photooxidation of edible oils. Agric. Biol. Chem. 1984, 48:991-994.
63. Wettasinghe M., Shahidi F. Oxidative stability of cooked comminuted lean pork as affected by alkali and alkali earth halides. J. Food Sci. 1996, 61:1160-1164.
64. Xiong Y.L. Protein oxidation and implications for muscle food quality. Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality 2000, 85-111. John Wiley and Son Publishing, New York, NY. E. Decker, C. Faustman, C.J. Lopze-Bote (Eds.).
65. Yashoda K.P., Sachiondra N.M., Sakhare P.Z., Rao D.N. Microbiological quality of broiler chicken carcasses processed hygienically in small scale poultry processing unit. J. Food Qual. 2001, 24:249-259.
66. Zhong Y., Madhujith T., Mahfouz N., Shahidi F. Compositional characteristics of muscle and visceral oil from steelhead trout and their oxidative stability. Food Chem. 2007, 104:602-608.