MEATS & MEAT PRODUCTS
PRACTICAL GUIDE TO THE EVALUATION OF LIPID OXIDATION
Text in French
Meat products are complex products formed by diverse matrices (lipidic and proteinaceous), which undergo numerous technological processing operations (cutting, addition of additives, cooking, dehydration, fermentation, deep freezing, incorporation into other matrices, etc.). Therefore, it is difficult to isolate and understand the mechanisms of lipid oxidation within these products and, even more so, to measure this oxidation or predict its evolution.
Published in 2005, this guide contains theoretical data concerning the oxidation of lipids in general, and about the specificities of meats and meat products. The measurement methods and the conditions for the performance of oxidation stability tests are presented along with their advantages, disadvantages and interpretation limits.
Souad Christieans (Adiv), Claude Genot (Inra Nantes), Anne-Sophie Guillard (CTSCCV), Didier Majou (Actia), Laurent Picgirard (Adiv), Anne Rossignol-Castera (Iterg),
Claudette Berset (AgroParistech), Jean Klère (Iterg), Michel Renerre (Inra Theix)