Page 366 - Natural Antioxidants, Applications in Foods of Animal Origin

Control of Lipid Oxidation in Muscle Food 345
VetBooks.ir Nevertheless the fresh meat must be packaged with an atmosphere rich

in O to maintain the red color of the meat. In fact, red meat is usually
2
packaged in modified atmosphere packaging (MAP) with 70–80% O . The
2
drawback to high O MAP is that although it maintains redness during
2
storage, rancidity often develops in the meat while color is still desirable
(Jayasingh et al., 2002).
Other method is the use of synthetic antioxidants such as butylated
hydroxy anisole (BHA). However, consumers’ concerns about the use of
artificial preservatives in meat products have been increased because of their
possible toxicity to human health. Consequently, attention has focused on
the use of natural antioxidants to replace synthetic antioxidants (Min & Ahn,
2012). Different antioxidant agents, such as rosemary extract, tocopherol,
ascorbic acid, and different plant extracts may be successfully included in
bio-based films, to decrease oxidative reactions in meat products (Coma &
Kerry, 2012).
Research and development in the area of active packaging systems for
meat products has received much attention recently and will continue to
do so in the near future (Walsh & Kerry, 2002). Packaging materials with
antioxidant properties could be particularly efficient (Nabrzyski, 2002). In
fact, a number of active packaging technologies for meat-based products
have been extensively reviewed (Kerry et al., 2006; Hogan & Kerry, 2008;
O’Grady & Kerry, 2008).
Therefore, the simultaneous application of both natural antioxidant and
MAP not only meets consumer demands for replacement of synthetic preser-
vatives, but also provides stronger protective effects on lipid oxidation in
fresh meat (Min & Ahn, 2012).

9.2 LIPID OXIDATION

9.2.1 FACTORS AFFECTING THE DEVELOPMENT OF LIPID
OXIDATION IN MEAT

There are many factors that affect the development of oxidative rancidity
in meat, some of them are intrinsic, such as species, muscle type, amount
and type of fat in the diet, enzymes, differences in fat content and fatty
acid composition, endogenous antioxidants (carnosine and related dipep-
tides), and others extrinsic such as storage conditions, O concentration, and
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processing treatments (heat, mincing, irradiation, etc.).