Protein and Lipid Oxidation in Meat and Meat Products

Dear Colleagues,

Meat and meat products are among the most important foods consumed globally and provide high-value animal proteins and a wide range of essential micronutrients to a large majority of people in the world. However, as for many other foods, meat and meat products are well known to be susceptible to oxidative reactions, and both lipid and protein oxidation products accumulate during storage. Several decades of scientific research on lipid oxidation have contributed to a deeper understanding of the consequences of this process for meat products quality and have shed light on the mechanisms involved. Although less studied, muscle protein oxidation has become a focus area during the last two decades, when improved methods for assessing oxidative reactions have been developed, and some chemical oxidation pathways have been described. Industrial operations such as curing, smoking, irradiation, high-pressure processing, heat treatment, and packaging in modified atmosphere may either enhance or suppress oxidative stress in the products. Recently, more reports have emerged linking dietary oxidation products to various diseases affecting human health.

I invite you to submit your latest research findings or a review article to this Special Issue, which will be focused on different aspects of protein and lipid oxidation in fresh meat and meat products.

Assoc. Prof. Dr. Per Ertbjerg
Guest Editor

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