Effects of reactive oxygen species mediated oxidative stress on meat quality during postmortem aging

  • YUE Jianwei ,
  • SHI Xixiong ,
  • SUN Jinlong ,
  • YU Qunli ,
  • ZHU Qi
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  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2018-04-20

  Online published: 2019-02-21

Abstract

Post-mortem meat maturation is one of the effective methods to improve meat quality. In order to improve the quality of meat, oxidative stress mediated by reactive oxygen species (ROS) has become a hot research topic both nationally and internationally. However, the study of ROS-mediated oxidative stress has mainly been concentrated in the medical field. In order to illustrate its effects on meat quality during postmortem aging, this paper reviewed the effects of ROS-mediated cell death ways (apoptosis, autophagy and necrosis) and its effects on meat color, flavor, and tenderness.

Cite this article

YUE Jianwei , SHI Xixiong , SUN Jinlong , YU Qunli , ZHU Qi . Effects of reactive oxygen species mediated oxidative stress on meat quality during postmortem aging[J]. Food and Fermentation Industries, 2019 , 45(2) : 247 -251 . DOI: 10.13995/j.cnki.11-1802/ts.017596

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