Oxidative Reaction of Frozen-Stored and Heat Treatments Meat Products

Abstract

Abstract The exhaustion of ready-to-eat (RTE) products, have become growingly popular over recent years. In the United States, for example, 82.6% of consumers frequently eat fast food in restaurants at least once a week. Frozen storage is easiest way to preserve food from the negative impact of temperature, so It is included thorough evaluation of the quality parameters. In general, a reasonable temperature to store food is -18 °C for most frozen foods, and this will keep the quality in commercial storage meat products, in specially, the very popular meat products and widely consumed world wide. Meat and Its products are essential component for human nutrition. They compose of proteins, vitamins and minerals, as well as vital fatty acids. Meat is necessary to meet all of the dietary requirements, on the other hand, they are subjected to degrading processes, such as microbial deterioration, oxidative processes which are the most important among them. Oxidative processes cause oxidation of lipids, pigments, proteins and vitamins. Furthermore, there is a nutritional loss that leads to produce hazardous compounds, therefore the meat industry’s control of oxidative processes is requisite. The purpose of this study is to determine the significant alterations that happening in frozen meat products quality.