Molecular Nutrition

Relationship between Antioxidant Capacity of Postmortem Muscle and Meat Quality

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  • College of Animal Science and Technology, Northwest A & F University, Yangling 712100, China

Received date: 2017-12-01

  Online published: 2018-05-06

Abstract

There are still various kinds of oxidation reactions within the muscle even after the animals are slaughtered. The degrees of oxidation reactions in postmortem muscle are documented to be closely correlated with meat quality traits such as meat color, water holding capacity and the shelf life. Enhancement of the muscle antioxidant capacity is always considered as one of the most effective ways to improve meat quality. Here, we have discussed the effects of antioxidant capacity on meat quality of postmortem muscle as well as their underlying mechanisms, and some useful attempts for meat quality improvements are also addressed.

Cite this article

FAN Lujie, DOU Mingle, WANG Xiaoyu, LI Ze, SHI Xin, LI Xiao . Relationship between Antioxidant Capacity of Postmortem Muscle and Meat Quality[J]. Chinese Journal of Animal Nutrition, 2018 , 30(5) : 1676 -1680 . DOI: 10.3969/j.issn.1006-267x.2018.05.010

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