Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health.

摘要: Processed meats represent a large percentage of muscle foods consumed in the western world. Various processing steps affect physicochemical properties meat, compromise its nutritional components, or produce some compounds that are health concern. Hence, impact oxidation on human and aging process influence diet these harmful reactions growing interest. Past decades have seen more focus lipid oxidation, microbial deterioration, pathogenicity, as well production carcinogenic during meat processing. The protein, which is major component systems, has received less attention. Protein been defined covalent modification protein induced either directly by reactive species indirectly reaction with secondary by-products oxidative stress. Not only modifications critical for technological sensory foods, they may implications safety when consumed. Cooking, example, observed to increase free radical generation while it also decreases antioxidant protection systems both contribute oxidation. Many other techniques, emerging technologies, significantly overall quality. This paper explores current understanding techniques their possible effects status value, health.