Molecular Nutrition

Effects and Mechanisms of Dietary Antioxidants on Meat Tenderness

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  • State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China

Received date: 2017-01-24

  Online published: 2017-08-02

Abstract

Tenderness is one of the important sensory indicators of muscle quality, and plays an important role in the nutritional and eating quality of meats. However, the inevitable oxidative stress could have a significant adverse effect on meat quality during intensive animal production. Thus, it is important to seek an effective measure to improve the effect of oxidative stress on meat tenderness. Based on the domestic and foreign research references, this paper mainly elaborated the effects of oxidative stress and antioxidants on the tenderness of meat and its action mechanism, which provided a reference for improving the tenderness by using antioxidants effectively and reasonably.

Cite this article

XU Shaoting, XU Chenchen, LUO Hailing . Effects and Mechanisms of Dietary Antioxidants on Meat Tenderness[J]. Chinese Journal of Animal Nutrition, 2017 , 29(8) : 2676 -2680 . DOI: 10.3969/j.issn.1006-267x.2017.08.009

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