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  • Title: Oxidative damage to poultry, pork, and beef during frozen storage through the analysis of novel protein oxidation markers.
    Author: Utrera M, Estévez M.
    Journal: J Agric Food Chem; 2013 Aug 21; 61(33):7987-93. PubMed ID: 23885900.
    Abstract:
    The susceptibility of meats from different animal species (beef quadriceps femoris, porcine longissimus dorsi, and chicken pectoralis major) to undergo protein oxidation during frozen storage (20 weeks/-18 °C) was studied through the analysis of novel oxidation markers. Frozen storage induced protein carbonylation (α-aminoadipic and γ-glutamic semialdehydes), carboxylation (α-aminoadipic acid), and formation of Schiff bases in meat from the three species. Major rates of protein and lipid oxidation products [thiobarbituric-acid-reactive substances (TBARS) and hexanal] were found in beef patties. Among the endogenous factors having a potential influence on the susceptibility of meat to undergo protein oxidation, heme iron seemed to play a major role. The present study illustrates the severe chemical modifications induced by oxidative stress during frozen storage of ground meat and provides original insight into the underlying mechanisms and factors.
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