Page 255 - Natural Antioxidants, Applications in Foods of Animal Origin

234 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir essential ingredient in processed meat products and is beyond the scope of

this chapter.
As has been discussed, changes in meat formulations can significantly
alter the oxidative stability, that is shelf life of the product. Analytical
methods for measuring the oxidative status in meats have taken on renewed
interest in product development (evaluating the oxidative stability of refor-
mulated meat products).

Fatty Acid Composition for 85 Gram Portions of Raw Meat

FIGURE 6.22 Interests of nutrition conscious consumers toward meat products with
lower levels of ω-6 fatty acids and less saturated fatty acids has shifted the demand for less
conventional products. Data sourced from USDA food composition table.

As the data in the chapter show, meat with improved “health indices”
is also more susceptible to lipid oxidation and, consequently, shorter shelf
lives. Therefore, it is critical to determine and confirm the oxidative stability
of more healthful meat products. For example, HOX MAPackaged grass fed
ground beef has been in particular demand by consumers because the meat
is higher in ω-3 fatty acids, value, and convenience.
Before proceeding to the methods used the comparative shelf-life study
for HOX MAPackaged ground beef formulated from grass fed beef (high
ω-3 fatty acid content) versus grain fed beef (low ω-3 fatty acid content),
the anatomical features of α-linolenic is reviewed in Figure 6.23. Fats and
oils can be described in terms of their chemical, physical, and sensory prop-
erties. The diagram of the anatomy of a α-linolenic acid describes several
physical characteristics that determine nutritional value and oxidative
stability.