Determining and optimizing the oxidative stability of animal source foods

During post-harvest storage of animal source foods, oxidation processes occur and affect the shelf-life of the products. LANUPRO has years of experience with the evaluation of lipid-, protein- and pigment oxidation of unprocessed and processed meat products, affecting their sensory properties (e.g. colour and flavour) and nutritional and health value. Oxidation processes are influenced by several factors including animal and muscle characteristics, and slaughter and storage conditions. In addition to measuring the extent of lipid and protein oxidation, further analyses of pro-oxidants and antioxidants can be carried out to gain insight in the control of oxidation.