Comparative Study on the Effect of Lipid Oxidation in Different Types of Meats and Fats
Roger Nahas, Tom Jones, Nora Yang and Poulson Joseph, Kalsec 
Kalamazoo, USA

Lipid oxidation affects the quality and duration of shelf-life, in a variety of foods and beverages. The use of antioxidants constitutes a main defense strategy to inhibit and limit the loss of color, flavor, aroma and generation of off taste. It is challenging, however, to separate the lipid oxidation chemistry (and corresponding antioxidant effectiveness and mode of action), from the interaction with the food matrix: pH, water, trace metals, processing conditions, fat composition and content, and the physical matrix itself. An attempt at differentiating the effect of the lipid oxidation surroundings, on lipid oxidation chemistry, is done by examining food oxidation data in the presence of different antioxidants. Comparative analysis is performed by comparing lipid oxidation and antioxidant functionality in different systems such as animal fat and protein (i.e. raw meat compared to cooked, at different grind levels) and vegetable fats (i.e. bulk oil aged on its own in comparison the same oil aged in a snack food).
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