Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values

Chunbao Li; Anthony Pius Bassey; Guanghong Zhou

doi:10.1146/annurev-food-052720-124932

Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values

Annu Rev Food Sci Technol. 2023 Mar 27:14:85-111. doi: 10.1146/annurev-food-052720-124932.

Authors

Chunbao Li¹, Anthony Pius Bassey¹, Guanghong Zhou¹

Affiliation

¹ Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China; email: chunbao.li@njau.edu.cn.

PMID: 36972162
DOI: 10.1146/annurev-food-052720-124932

Abstract

Meats are rich in lipids and proteins, exposing them to rapid oxidative changes. Proteins are essential to the human diet, and changes in the structure and functional attributes can greatly influence the quality and nutritional value of meats. In this article, we review the molecular changes of proteins during processing, their impact on the nutritional value of fresh and processed meat, the digestibility and bioavailability of meat proteins, the risks associated with high meat intake, and the preventive strategies employed to mitigate these risks. This information provides new research directions to reduce or prevent oxidative processes that influence the quality and nutritional values of meat.

Keywords: health risks; meat; molecular changes; nutritional value; processing; proteins.

Publication types

Review
Research Support, Non-U.S. Gov't

MeSH terms

Diet
Humans
Meat Proteins*
Meat* / analysis
Nutritive Value

Substances

Meat Proteins