Lipid oxidation is a major cause of deterioration of the quality of stored meat and meat products. This review deals with the mechanism and the methods used to follow lipid oxidation, as well as the interaction of lipids/lipid oxidation products with food components and their possible biological effects. Emphasis is given to the presentation of the anti- and pro-oxidant properties of various compounds and conditions; their relative importance in oxidative rancidity is discussed.
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