| Summary: | Lipid oxidation is the main reason for the decline of meat quality. The lipid oxidation mediated by hemoprotein can not only cause meat odor and discoloration, but also further enhance the pro-oxidation activity of heme protein. During the processing and storage of meat products, antioxidants inhibit the oxidation of meat products, and preserve the flavor of meat products maximally and extend their shelf life. In this paper, the oxidation process of hemoprotein and lipid in meat products during storage and processing, the mechanism of antioxidant inhibiting hemoprotein mediated lipid oxidation, and the application of antioxidants in meat products are reviewed, which would provide the basis for the mechanism research and application of antioxidants in meat products.
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