CHANGES IN MEAT PRODUCTS DURING STORAGE

Abstract

The nutritional value of lipids depends not only on their energy equivalent, but also on the metabolism, structure, composition and changes that occur during the technological processing of the product. The characteristic of unsaturated lipids determines their ability to react with molecular oxygen. As a result, the accumulation of oxidation products is detrimental to health. The nature and amount of oxidation products are closely related to temperature and thermal effects, the presence of water, salts, hemoglobin and myoglobin, amino acids, free fatty acids.