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Peer-reviewedCC BYFoods (Basel, Switzerland)

Food Safety Assessment Based on Determination of Lipid Degradation Products in Meat Products.

  • Jorge Lopez-Tellez1
  • Enoch Olvera-Ureña1
  • Rubén Domínguez-Valencia2
  • Mauricio Opazo-Navarrete3,4,5
  • Jose A Rodriguez1
5 affiliations
  1. 1Area Academica de Quimica, Universidad Autonoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42184, Hidalgo, Mexico.
  2. 2Centro Tecnoloxico da Carne, Avenida de Galicia N° 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 320900 Ourense, Spain.
  3. 3Agriaquaculture Nutritional Genomic Center (CGNA), Temuco 4780000, Chile.
  4. 4Núcleo de Investigación en Producción Alimentaria, Facultad de Recursos Naturales, Universidad Católica de Temuco, Rudecindo Ortega 02950, Temuco 4813302, Chile.
  5. 5FoodTech SpA, Temuco 4780000, Chile.
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Abstract

Lipid degradation is one of the main factors contributing to the deterioration of meat and meat products, significantly affecting sensory and nutritional properties and leading to the formation of multiple potentially toxic compounds that diminish food quality and negatively impact health. In this regard, given the different oxidation mechanisms and multiple factors that influence them, it is necessary to identify this process to guarantee the quality and safety of meat products. For this purpose, there are international regulations which allow the identification of the oxidation state in meat, however there are no specific regulations for some of these oxidation products. Consequently, due to their relevance, the qualitative and quantitative determination of these compounds represent useful tools to evaluate the oxidative state of meat to guarantee quality and safety of meat products. In this context, this review addresses the fundamentals of lipid oxidation in meat and meat products, the main compounds generated during this process, and the methodologies used for their determination.

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Cite

BibTeXRIS
BibTeX
@article{lopeztellez2026food,
  title = {{Food Safety Assessment Based on Determination of Lipid Degradation Products in Meat Products.}},
  author = {Jorge Lopez-Tellez and Enoch Olvera-Ureña and Rubén Domínguez-Valencia and Mauricio Opazo-Navarrete and Jose A Rodriguez},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = sep,
  doi = {10.3390/foods15193409},
  url = {https://europepmc.org/article/MED/42883515},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Food Safety Assessment Based on Determination of Lipid Degradation Products in Meat Products.
AU  - Jorge Lopez-Tellez
AU  - Enoch Olvera-Ureña
AU  - Rubén Domínguez-Valencia
AU  - Mauricio Opazo-Navarrete
AU  - Jose A Rodriguez
PY  - 2026
DA  - 2026/09/24
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15193409
UR  - https://europepmc.org/article/MED/42883515
AB  - Lipid degradation is one of the main factors contributing to the deterioration of meat and meat products, significantly affecting sensory and nutritional properties and leading to the formation of multiple potentially toxic compounds that diminish food quality and negatively impact health. In this regard, given the different oxidation mechanisms and multiple factors that influence them, it is necessary to identify this process to guarantee the quality and safety of meat products. For this purpose, there are international regulations which allow the identification of the oxidation state in meat, however there are no specific regulations for some of these oxidation products. Consequently, due to their relevance, the qualitative and quantitative determination of these compounds represent useful tools to evaluate the oxidative state of meat to guarantee quality and safety of meat products. In this context, this review addresses the fundamentals of lipid oxidation in meat and meat products, the main compounds generated during this process, and the methodologies used for their determination.
SN  - 2304-8158
ER  -