Special Issue "Lipid Oxidation in Meat and Poultry"
Deadline for manuscript submissions: closed (30 April 2016).
Interests: Oxidation mechanisms, antioxidants, prevention of oxidation, functional peptides
Lipid oxidation is one of the major factors affecting the quality of meat and poultry. Numerous works on lipid oxidation, which include internal and external factors affecting lipid oxidation, mechanisms involved, prevention methods, and sensory characteristics of the products. Oxidized meat products not only influence the eating quality of the products but also is considered to have harmful effects to the health of humans by influencing the oxidative stress of the body. Recent studies also indicated that various stresses to animal can have significant impact to the susceptibility of meat to oxidative changes. Dietary antioxidants, oxidation status of dietary fats, and supplementation of certain minerals are closely related to the oxidative status of animal body. This Special Issue will publish both reviews and original research papers on the roles of dietary antioxidants, oxidative status of dietary fats and composition of dietary fats on the oxidative stresses of animal body, the performance of animals, and the quality of meat. The effects of external stresses on protein oxidation and its influence on meat quality, prevention measures of lipid oxidation during processing and storage, use natural antioxidants including antioxidant proteins and peptides, phenolic compounds and packaging strategies to prevent lipid oxidation in meat and poultry will be included.
Professor Dong Uk Ahn
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- natural antioxidants
- antioxidant proteins and peptides
- dietary fat
- dietary antioxidants
- protein oxidation
- oxidative stress
- mechanisms of lipid oxidation
- animal productivity
- prevention of lipid oxidation
- processing processes
- meat quality
- sensory characteristics
- Antioxidative Properties in Meat and Meat Products in Antioxidants (7 articles)
- Protein and Lipid Oxidation in Meat and Meat Products in Antioxidants (7 articles)