The meat and meat products present a considerable amount of lipid in their composition. The lipid composition of these foods is diversified. Thus, depending on the type of meat, which can be rich in unsaturated fatty acid, there is an increase in the disposition for lipid oxidation. Oxidation reactions not only reduce the shelf life and nutritional value of food products but also can generate harmful compounds. Thus, having in view that many types of new technologies are applied to these foods, the proposal of this chapter of how these new methodologies have affected the lipid peroxidation of these foods. Moreover, the aim is to evaluate what impacts on the chemical characteristics of these foods.
Part of the book: Lipid Peroxidation Research