ReviewAntioxidants (Basel, Switzerland)2021
Protein Oxidation in Muscle Foods: A Comprehensive Review.
Review in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 94 papers.
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Who cites it
94 citing papers in PubMed.
- Effects of moisture content on the co-oxidation behavior of sturgeon myofibrillar protein and sturgeon oil.Food chemistry: X · 2026Article
- ROS scavenging mitigates TNFα-induced endoplasmic reticulum stress and mitochondrial fragmentation in human airway smooth muscle.Function (Oxford, England) · 2026Article
- Polyphenol-Enriched Black Soldier Fly Larvae (Insects · 2026Article
- Dietary Selenium Source and Level Influence Growth Performance, Blood Parameters, Meat Quality, and Selenium Deposition in Broilers.Animals : an open access journal from MDPI · 2026Article
- From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings.Comprehensive reviews in food science and food safety · 2026Review
- Effects of a Nanoparticle-Loaded PVA/SPI Pad on Microbial Proliferation and Quality Characteristics of Superchilled Pork.Foods (Basel, Switzerland) · 2026Article
- Resveratrol as a Bioactive Compound for Edible Fish Muscle Quality: Emerging Evidence, Putative Mechanisms, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Quality Assessment in Frozen Seafood: Advances in Sensing Technologies and Artificial Intelligence.Foods (Basel, Switzerland) · 2026Review
- Honeysuckle (Foods (Basel, Switzerland) · 2026Article
- Bioactive-Loaded Zein Nanofiber Coatings for Improving Microbiological and Oxidative Quality, and Extending the Shelf Life of Chicken Meatballs.ACS omega · 2026Article
- Combined Effects of Sodium D-Isoascorbate, Phospholipids and Sodium Lactate on Storage Stability and Shelf Life of Red Sour Soup (Hong Suan Tang) Meat Filling.Foods (Basel, Switzerland) · 2026Article
- Transformation of Agro-Industrial By-Products into High-Value Animal-Derived Foods: Bioactive Compounds, Microbiome-Mediated Biotransformation, Metabolomic Traceability and Circular Valorization.Molecules (Basel, Switzerland) · 2026Review
- Sustainable Nanocomposite Films and Coatings for Meat Product Preservation: Recent Advances, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Mechanisms Associated with Quality Deterioration for Vacuum-Packaged Pork Jerky During Accelerated High-Temperature and High-Humidity Storage.Foods (Basel, Switzerland) · 2026Article
- Intrinsic Antioxidant Capacity of Fish Muscle as Potential Link Between Pre-Harvest Biology andAntioxidants (Basel, Switzerland) · 2026Review
- Postmortem energy metabolism and meat quality development: Advances in basic pathways, endogenous regulatory factors, and exogenous management strategies.Journal of advanced research · 2026Review
- Antibacterial and antioxidant activity of ginsenosides from ginseng rootlets and their application in beef preservation.World journal of microbiology & biotechnology · 2026Article
- Integrative Evaluation of Oxidative Changes, Microbial Dynamics, and Quality Deterioration in Fresh Beef During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- Ultrasound-assisted ionic extraction modulates the structural, interfacial, and digestive properties ofFood chemistry: X · 2026Article
- Canola Meal in Poultry Diet: Impact on pH, Color, Drip Loss, Nutritional Composition and Oxidative Status of Fresh and Stored Meat.Animals : an open access journal from MDPI · 2026Article
34 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Muscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradation. In this sense, proteins are highly susceptible to oxidative reactions. However, in contrast to lipid oxidation, which has been studied in depth for decades, protein oxidation of muscle foods has been investigated much less. Moreover, these reactions have an important influence on the quality of muscle foods, from physico-chemical, techno-functional, and nutritional perspectives. In this regard, the loss of essential nutrients, the impairment of texture, water-holding capacity, color and flavor, and the formation of toxic substances are some of the direct consequences of protein oxidation. The loss of quality for muscle foods results in consumer rejection and substantial levels of economic losses, and thus the control of oxidative processes is of vital importance for the food industry. Nonetheless, the complexity of the reactions involved in protein oxidation and the many different factors that influence these reactions make the mechanisms of protein oxidation difficult to fully understand. Therefore, the present manuscript reviews the fundamental mechanisms of protein oxidation, the most important oxidative reactions, the main factors that influence protein oxidation, and the currently available analytical methods to quantify compounds derived from protein oxidation reactions. Finally, the main effects of protein oxidation on the quality of muscle foods, both from physico-chemical and nutritional points of view, are also discussed.
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