Title: THE INFLUENCE OF DIFFERENT FACTORS ON THE KINETICS OF THE LIPID OXIDATION IN MEAT
Abstract. Factors which may influence the kinetics of the lipid oxidation in meat were reviewed. Aspects of the biochemistry, storage conditions and the influence of the technological processes on the oxidation of lipids are described. Some antioxidants which may limit the oxidation processes in raw meat and meat products were presented. Some natural antioxidants decreasing the amounts of the lipid oxidation products and increasing the nutritional value of food are indicated.
for citation: Hęś M., Korczak J., 2007. THE INFLUENCE OF DIFFERENT FACTORS ON THE KINETICS OF THE LIPID OXIDATION IN MEAT. Nauka Przyr. Technol. 1, 1, #3]
Corresponding address:
Marzanna Hęś, Józef Korczak
Katedra Technologii Żywienia Człowieka Akademia Rolnicza im. Augusta Cieszkowskiego w Poznaniu
ul. Wojska Polskiego 31
60-624 Poznań, Poland
e-mail: marzahes@au.poznan.pl