Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of antioxidant enzyme activity.

Recent nutrigenomic studies have shown that animal nutrition can have a major influence on tissue gene expression. Dietary antioxidant supplements can enhance the quality of meat through modification of tissue metabolic processes. This study investigated the influence of dietary antioxidants and quality of oil on the oxidative and enzymatic properties of chicken broiler breast meat stored in an oxygen-enriched package (HiOx: 80% O2/20% CO2) in comparison with air-permeable polyvinylchloride (PVC) or skin packaging systems during retail display at 2 to 4°C for up to 21 d.

The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere.

This study investigated the in situ oxidative process of myofibrillar proteins in boneless pork loin chops (Longissimus lumborum) packaged in an oxygen-enriched atmosphere (HiOx: 80% O2/20% CO2), an air-permeable polyvinylchloride (PVC) overwrap, or a partial vacuum (VP) throughout display at 2°C for up to 14, 7, and 21days, respectively. Samples stored in HiOx were susceptible to lipid (TBARS) and protein (carbonyls, sulfhydryls, and aggregation) oxidation, while samples in PVC and VP showed lesser oxidative changes. Water-holding capacity of raw muscle decreased (P<0.

Mild protein oxidation enhanced hydration and myofibril swelling capacity of fresh ground pork muscle packaged in high oxygen atmosphere.

Unlabelled: This study investigated the influence of an oxygen-enriched modified atmosphere packaging (HiOx: 80% O₂/20% CO₂) in comparison with air-permeable polyvinylchloride (PVC) wrapping and partial vacuum (VP: 60%) packaging on the ability of myofibrils to imbibe water during retail display of fresh ground pork at 2 to 4 °C. Both HiOx and PVC muscles after 4 d showed maximum myofibril swelling and A-band dissolution when isolated myofibrils were subjected to a graded series of salt solutions (0.2→0.