Oxidation Causes Off-Flavors in Meat and Poultry
Meat and poultry products are an important part of the human diet, but like other food items, they are susceptible to flavor degradation.5 Consumers often choose meat and poultry based on color, but if these products do not consistently provide fresh flavor, repeat purchases may decrease. Rancidity, which arises from the oxidation of lipids, represents a significant challenge in preserving fresh and desirable flavors.
Lipid oxidation is a chain reaction that occurs in the presence of oxygen. During lipid oxidation, unsaturated fatty acids react with oxygen to form lipid hydroperoxides, which later degrade into molecules such as aldehydes and ketones. These molecules are responsible for the off-odors and off-flavors in meat and