摘要：Lipid oxidation is a major cause of deterioration in the quality of meat and meat products. The problems of lipid oxidation in meats have become even more important with modern formulation of restructured and precooked products and the utilization of deboned muscle tissues. Lipid oxidation was catalysed by several elements, both heme and non-heme iron and salt. The major catalysts of lipid oxidation have been reported to be heme iron in raw red and non-heme Iron in cooked meats. Generally lipid oxidation was faster in heated meat than in raw meat tissues. This article will focus on the nature and source of iron catalysts that Initiate or promote lipid oxidation in raw and cooked muscle tissues.
