Page 368 - Natural Antioxidants, Applications in Foods of Animal Origin

Control of Lipid Oxidation in Muscle Food 347
VetBooks.ir Regarding to the animal species, poultry meats which contain high

levels of polyunsaturated fatty acids are most susceptible to lipid oxida-
tion, followed by pork, beef, and lamb (Cross et al., 1987). In fact, a higher
proportion of unsaturated fatty acids in the triglycerides of pork and chicken,
compared with beef or lamb, produce more unsaturated volatile aldehydes
in these meats and these compounds may be important in determining the
specific aromas of meat species (Mottram, 1991).

9.2.1.2 PROCESSING AND STORAGE CONDITIONS

However, not only the meat composition affects lipid oxidation. Other
factors, such as processing and storage conditions have a great impact on
meat oxidation.

a) Irradiation

Irradiation is a preservation method that has been more extensively investi-
gated for preservation of poultry than red meats (Morehouse, 2002; Argyri
et al., 2012). According to Kanatt et al. (2005), who investigated the effect
of irradiation processing on the quality of chilled meat products, concluded
that irradiated samples showed significantly higher thiobarbituric reactive
substances (TBARS) values than non-irradiated. In addition, the increase
in TBARS values was dose-dependent. Katusin-Razem et al. (1992) also
reported that irradiation of pork and poultry meat accelerates lipid oxidation.
This fact is due to that when ionization radiation is absorbed by matter, ions,
and excited molecules are produced. These ions and excited molecules can
dissociate to form free radicals (Richards, 2006).
Moreover, not only the dose increases lipid oxidation, but the type of
packaging also has great importance in meat oxidation. To this regard,
Nam and Ahn (2003a, 2003b) studied the effects of combining aerobic and
anaerobic packaging and the oxidant combinations on color, lipid oxidation,
and volatile production to establish a modified packaging method to control
quality changes in irradiated raw turkey meat. These authors reported that
lipid oxidation is the major problem with aerobically packaged irradiated
turkey breast, and concluded that the combination of double packaging and
antioxidants was more effective in reducing sulfur volatiles and lipid oxida-
tion, when compared with aerobic packaging.