{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T04:10:41Z","timestamp":1790136641705,"version":"4.0.1"},"reference-count":174,"publisher":"Elsevier","isbn-type":[{"value":"9780443429736","type":"print"}],"license":[{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/501100007925","name":"Huazhong Agricultural University","doi-asserted-by":"publisher","award":["309-11042310007"],"award-info":[{"award-number":["309-11042310007"]}],"id":[{"id":"10.13039\/501100007925","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2025]]},"DOI":"10.1016\/bs.afnr.2025.04.005","type":"book-chapter","created":{"date-parts":[[2025,5,12]],"date-time":"2025-05-12T15:22:34Z","timestamp":1747063354000},"page":"1-65","source":"Crossref","is-referenced-by-count":0,"title":["Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions"],"prefix":"10.1016","member":"78","reference":[{"key":"10.1016\/bs.afnr.2025.04.005_bib1","doi-asserted-by":"crossref","first-page":"230","DOI":"10.17582\/journal.sja\/2016.32.3.230.238","article-title":"Oxidation of lipids in foods","volume":"32","author":"Ahmed","year":"2016","journal-title":"Sarhad Journal of Agriculture"},{"key":"10.1016\/bs.afnr.2025.04.005_bib2","doi-asserted-by":"crossref","first-page":"292","DOI":"10.1016\/j.tifs.2020.04.010","article-title":"Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review","volume":"100","author":"Alirezalu","year":"2020","journal-title":"Trends in Food Science & Technology"},{"issue":"15","key":"10.1016\/bs.afnr.2025.04.005_bib3","doi-asserted-by":"crossref","first-page":"2601","DOI":"10.1080\/10408398.2020.1783199","article-title":"A review on techniques utilized for design of controlled release food active packaging","volume":"61","author":"Almasi","year":"2021","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib4","doi-asserted-by":"crossref","first-page":"156","DOI":"10.1093\/ps\/86.1.156","article-title":"The effect of blood removal on oxidation and shelf life of broiler breast meat","volume":"86","author":"Alvarado","year":"2007","journal-title":"Poultry Science"},{"key":"10.1016\/bs.afnr.2025.04.005_bib5","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1590\/fst.32518","article-title":"Lipid oxidation in meat: Mechanisms and protective factors \u2013 a review","volume":"38","author":"Amaral","year":"2018","journal-title":"Food Science and Technology"},{"issue":"5","key":"10.1016\/bs.afnr.2025.04.005_bib6","doi-asserted-by":"crossref","first-page":"229","DOI":"10.1016\/j.tifs.2009.12.003","article-title":"Analytical strategies to evaluate antioxidants in food: A review","volume":"21","author":"Andr\u00e9","year":"2010","journal-title":"Trends in Food Science & Technology"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib7","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1002\/prot.22236","article-title":"Structural analysis of fish versus mammalian hemoglobins: Effect of the heme pocket environment on autooxidation and hemin loss","volume":"75","author":"Aranda Iv","year":"2009","journal-title":"Proteins: Structure, Function, and Bioinformatics"},{"key":"10.1016\/bs.afnr.2025.04.005_bib8","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.109626","article-title":"Comparison of lipid radical scavenging capacity of spice extract in situ in roast beef with DPPH and peroxy radical scavenging capacities in vitro models","volume":"130","author":"Bao","year":"2020","journal-title":"LWT"},{"issue":"14","key":"10.1016\/bs.afnr.2025.04.005_bib9","doi-asserted-by":"crossref","first-page":"3887","DOI":"10.1021\/jf011394w","article-title":"Myoglobin-induced lipid oxidation. A review","volume":"50","author":"Baron","year":"2002","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"6","key":"10.1016\/bs.afnr.2025.04.005_bib10","doi-asserted-by":"crossref","first-page":"507","DOI":"10.1007\/s00217-004-0904-7","article-title":"Pro-oxidant activities of carnosine, rutin and quercetin in a beef model system and their effects on the metmyoglobin-reducing activity","volume":"218","author":"Bekhit","year":"2004","journal-title":"European Food Research and Technology"},{"key":"10.1016\/bs.afnr.2025.04.005_bib11","doi-asserted-by":"crossref","DOI":"10.3390\/molecules25030510","article-title":"Bioactives from agri-food wastes: Present insights and future challenges","volume":"25","author":"Ben-Othman","year":"2020","journal-title":"Molecules"},{"key":"10.1016\/bs.afnr.2025.04.005_bib12","doi-asserted-by":"crossref","DOI":"10.3390\/foods9040508","article-title":"Influence of grape pomace intake on nutritional value, lipid oxidation and volatile profile of poultry meat","volume":"9","author":"Bennato","year":"2020","journal-title":"Foods"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib13","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.meatsci.2009.12.002","article-title":"Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation","volume":"85","author":"Bou","year":"2010","journal-title":"Meat Science"},{"issue":"10","key":"10.1016\/bs.afnr.2025.04.005_bib14","doi-asserted-by":"crossref","first-page":"6995","DOI":"10.1016\/S0021-9258(18)53138-0","article-title":"The mechanism of autooxidation of myoglobin","volume":"268","author":"Brantley","year":"1993","journal-title":"Journal of Biological Chemistry"},{"issue":"6","key":"10.1016\/bs.afnr.2025.04.005_bib15","doi-asserted-by":"crossref","first-page":"1305","DOI":"10.1080\/87559129.2020.1804930","article-title":"Utilization of agricultural by-products: Bioactive properties and technological applications","volume":"38","author":"Brito","year":"2022","journal-title":"Food Reviews International"},{"key":"10.1016\/bs.afnr.2025.04.005_bib16","unstructured":"Business report fortune. (2025). Antioxidants Market Size, Share and Industry Analysis (2024-2032). https:\/\/www.fortunebusinessinsights.com\/industry-reports\/food-antioxidants-market-100789."},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib17","first-page":"152","article-title":"Mechanism of lipid peroxidation in meat and meat products -A review","volume":"14","author":"Byungrok Min","year":"2005","journal-title":"Food Science and Biotechnology"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib18","doi-asserted-by":"crossref","first-page":"C42","DOI":"10.1111\/1750-3841.13159","article-title":"Assessing low redox stability of myoglobin relative to rapid hemin loss from hemoglobin","volume":"81","author":"Cai","year":"2016","journal-title":"Journal of Food Science"},{"key":"10.1016\/bs.afnr.2025.04.005_bib19","doi-asserted-by":"crossref","DOI":"10.3390\/antiox13080930","article-title":"Effect of alkylresorcinols isolated from wheat bran on the oxidative stability of minced-meat models as related to storage","volume":"13","author":"Cantele","year":"2024","journal-title":"Antioxidants"},{"issue":"11","key":"10.1016\/bs.afnr.2025.04.005_bib20","doi-asserted-by":"crossref","first-page":"7203","DOI":"10.1111\/1750-3841.17378","article-title":"Maillard reaction products inhibit lipid oxidation by regulating myoglobin stability in washed muscle model","volume":"89","author":"Cao","year":"2024","journal-title":"Journal of Food Science"},{"issue":"3","key":"10.1016\/bs.afnr.2025.04.005_bib21","doi-asserted-by":"crossref","first-page":"485","DOI":"10.1016\/j.ccr.2004.08.028","article-title":"Heme-iron in lipid oxidation","volume":"249","author":"Carlsen","year":"2005","journal-title":"Coordination Chemistry Reviews"},{"issue":"19","key":"10.1016\/bs.afnr.2025.04.005_bib22","doi-asserted-by":"crossref","first-page":"5815","DOI":"10.1021\/jf030067g","article-title":"Pseudoperoxidase activity of myoglobin: Kinetics and mechanism of the peroxidase cycle of myoglobin with H2O2 and 2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonate) as substrates","volume":"51","author":"Carlsen","year":"2003","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib23","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1016\/j.chroma.2006.03.096","article-title":"Development of analytical procedures to study changes in the composition of meat phospholipids caused by induced oxidation","volume":"1120","author":"Cascone","year":"2006","journal-title":"Journal of Chromatography. A"},{"issue":"11","key":"10.1016\/bs.afnr.2025.04.005_bib24","doi-asserted-by":"crossref","first-page":"2809","DOI":"10.1007\/s00217-024-04577-x","article-title":"Using polyphenol-rich extracts from tropical fruit byproducts to control lipid and protein oxidation in cooked chicken models","volume":"250","author":"Cava","year":"2024","journal-title":"European Food Research and Technology"},{"key":"10.1016\/bs.afnr.2025.04.005_bib25","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2020.107400","article-title":"Preservation of chilled Asian sea bass (lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea","volume":"118","author":"Chaijan","year":"2020","journal-title":"Food Control"},{"issue":"2","key":"10.1016\/bs.afnr.2025.04.005_bib26","doi-asserted-by":"crossref","first-page":"181","DOI":"10.1016\/S0309-1740(97)00014-4","article-title":"Lipid oxidation induced by oxymyoglobin and metmyoglobin with involvement of H2O2 and superoxide anion","volume":"46","author":"Chan","year":"1997","journal-title":"Meat Science"},{"key":"10.1016\/bs.afnr.2025.04.005_bib27","doi-asserted-by":"crossref","first-page":"389","DOI":"10.1016\/j.lwt.2016.11.075","article-title":"The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development","volume":"77","author":"Chen","year":"2017","journal-title":"LWT"},{"key":"10.1016\/bs.afnr.2025.04.005_bib28","doi-asserted-by":"crossref","first-page":"180","DOI":"10.1016\/j.meatsci.2015.07.021","article-title":"Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model","volume":"110","author":"Chen","year":"2015","journal-title":"Meat Science"},{"key":"10.1016\/bs.afnr.2025.04.005_bib29","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2023.109940","article-title":"Generalized and hetero two-dimensional correlation analysis of hyperspectral imaging combined with three-dimensional convolutional neural network for evaluating lipid oxidation in pork","volume":"153","author":"Cheng","year":"2023","journal-title":"Food Control"},{"key":"10.1016\/bs.afnr.2025.04.005_bib30","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2023.109196","article-title":"Multi-task convolutional neural network for simultaneous monitoring of lipid and protein oxidative damage in frozen-thawed pork using hyperspectral imaging","volume":"201","author":"Cheng","year":"2023","journal-title":"Meat Science"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib31","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1080\/10408390500455474","article-title":"Chemistry and reactions of reactive oxygen species in foods","volume":"46","author":"Choe","year":"2006","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"4","key":"10.1016\/bs.afnr.2025.04.005_bib32","doi-asserted-by":"crossref","first-page":"345","DOI":"10.1111\/j.1541-4337.2009.00085.x","article-title":"Mechanismsof antioxidants in the oxidation of foods","volume":"8","author":"Choe","year":"2009","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/bs.afnr.2025.04.005_bib33","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2022.109091","article-title":"Exploring the potential effect of phospholipase A2 antibody to extend beef shelf-life in a beef liposome model system","volume":"198","author":"Chun","year":"2023","journal-title":"Meat Science"},{"key":"10.1016\/bs.afnr.2025.04.005_bib34","doi-asserted-by":"crossref","DOI":"10.1016\/j.resconrec.2022.106703","article-title":"Fish beyond fillets: Life cycle assessment of cross-processing herring and lingonberry co-products into a food product","volume":"188","author":"Coelho","year":"2023","journal-title":"Resources, Conservation and Recycling"},{"key":"10.1016\/bs.afnr.2025.04.005_bib35","doi-asserted-by":"crossref","DOI":"10.1016\/j.fufo.2022.100194","article-title":"A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient","volume":"6","author":"Coelho","year":"2022","journal-title":"Future Foods"},{"issue":"6","key":"10.1016\/bs.afnr.2025.04.005_bib36","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.15509","article-title":"Antioxidant activities and inhibitory effects of blueberry pomace and wine pomace crude extracts on oxidation of oil in water emulsion and fish mince","volume":"45","author":"Dai","year":"2021","journal-title":"Journal of Food Processing and Preservation"},{"key":"10.1016\/bs.afnr.2025.04.005_bib37","doi-asserted-by":"crossref","first-page":"505","DOI":"10.1016\/j.foodchem.2017.07.034","article-title":"Edible films and coatings in seafood preservation: A review","volume":"240","author":"Dehghani","year":"2018","journal-title":"Food Chemistry"},{"issue":"4","key":"10.1016\/bs.afnr.2025.04.005_bib38","doi-asserted-by":"crossref","first-page":"892","DOI":"10.1016\/j.foodchem.2009.03.053","article-title":"Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract","volume":"116","author":"DeJong","year":"2009","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2025.04.005_bib39","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.meatsci.2019.03.005","article-title":"3D printing of meat","volume":"153","author":"Dick","year":"2019","journal-title":"Meat Science"},{"issue":"11","key":"10.1016\/bs.afnr.2025.04.005_bib40","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.14194","article-title":"New perspectives in active and intelligent food packaging","volume":"43","author":"Dobrucka","year":"2019","journal-title":"Journal of Food Processing and Preservation"},{"key":"10.1016\/bs.afnr.2025.04.005_bib41","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1016\/j.foodres.2018.06.073","article-title":"Active packaging films with natural antioxidants to be used in meat industry: A review","volume":"113","author":"Dom\u00ednguez","year":"2018","journal-title":"Food Research International"},{"key":"10.1016\/bs.afnr.2025.04.005_bib42","doi-asserted-by":"crossref","DOI":"10.3390\/antiox8100429","article-title":"A comprehensive review on lipid oxidation in meat and meat products","volume":"8","author":"Dom\u00ednguez","year":"2019","journal-title":"Antioxidants"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib43","doi-asserted-by":"crossref","first-page":"397","DOI":"10.1021\/acs.jafc.0c06204","article-title":"Interactions of gallic acid with porcine hemoglobin: Effect on the redox state and structure of hemoglobin","volume":"69","author":"Dong","year":"2021","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/bs.afnr.2025.04.005_bib44","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.foodcont.2018.04.052","article-title":"Characterization and preservation performance of active polyethylene films containing rosemary and cinnamon essential oils for Pacific white shrimp packaging","volume":"92","author":"Dong","year":"2018","journal-title":"Food Control"},{"key":"10.1016\/bs.afnr.2025.04.005_bib45","doi-asserted-by":"crossref","DOI":"10.3390\/foods13050797","article-title":"Lipid peroxidation in muscle foods: Impact on quality, safety and human health","volume":"13","author":"Dragoev","year":"2024","journal-title":"Foods"},{"issue":"5","key":"10.1016\/bs.afnr.2025.04.005_bib46","doi-asserted-by":"crossref","first-page":"430","DOI":"10.1080\/10408390701425615","article-title":"Antioxidant activity of proteins and peptides","volume":"48","author":"Elias","year":"2008","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib47","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.foodchem.2008.09.030","article-title":"Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage","volume":"114","author":"Eymard","year":"2009","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2025.04.005_bib48","unstructured":"FAO. (2024). Meat Market Review-Overview of global market developments in 2024. Food and Agriculture Organization of the United Nations (FAO). https:\/\/openknowledge.fao.org\/handle\/20.500.14283\/cd5077en."},{"issue":"5","key":"10.1016\/bs.afnr.2025.04.005_bib49","doi-asserted-by":"crossref","first-page":"2199","DOI":"10.1002\/fft2.438","article-title":"Machine learning supported ground beef freshness monitoring based on near-infrared and paper chromogenic array","volume":"5","author":"Feng","year":"2024","journal-title":"Food Frontiers"},{"issue":"12","key":"10.1016\/bs.afnr.2025.04.005_bib50","doi-asserted-by":"crossref","first-page":"1908","DOI":"10.1007\/BF02540830","article-title":"Lipid oxidation: Mechanisms, products and biological significance","volume":"61","author":"Frankel","year":"1984","journal-title":"Journal of the American Oil Chemists\u2019 Society"},{"issue":"10","key":"10.1016\/bs.afnr.2025.04.005_bib51","doi-asserted-by":"crossref","first-page":"1541","DOI":"10.1021\/jacsau.1c00288","article-title":"Understanding the logistics for the distribution of heme in cells","volume":"1","author":"Gallio","year":"2021","journal-title":"JACS Au"},{"issue":"5","key":"10.1016\/bs.afnr.2025.04.005_bib52","doi-asserted-by":"crossref","first-page":"364","DOI":"10.17221\/182\/2009-CJFS","article-title":"Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef","volume":"28","author":"Gheisari","year":"2010","journal-title":"Czech Journal of Food Sciences"},{"issue":"19","key":"10.1016\/bs.afnr.2025.04.005_bib53","doi-asserted-by":"crossref","first-page":"5661","DOI":"10.1021\/acs.jafc.9b00559","article-title":"Impact of red versus white meat consumption in a prudent or western dietary pattern on the oxidative status in a pig model","volume":"67","author":"Goethals","year":"2019","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/bs.afnr.2025.04.005_bib54","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1016\/j.ijfoodmicro.2018.06.015","article-title":"The effect of the combined use of high pressure treatment and antimicrobial edible film on the quality of salmon carpaccio","volume":"283","author":"G\u00f3mez-Estaca","year":"2018","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/bs.afnr.2025.04.005_bib55","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2021.101306","article-title":"Assessing the impact of 4-oxo-2-nonenal on lactate dehydrogenase activity and myoglobin redox stability","volume":"43","author":"Gonzales","year":"2021","journal-title":"Food Bioscience"},{"issue":"6","key":"10.1016\/bs.afnr.2025.04.005_bib56","doi-asserted-by":"crossref","first-page":"1268","DOI":"10.1021\/jf00084a035","article-title":"Lipoxygenase in chicken muscle","volume":"36","author":"Grossman","year":"1988","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/bs.afnr.2025.04.005_bib57","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1016\/j.foodchem.2017.01.035","article-title":"Effect of 4-hydroxy-2-nonenal on myoglobin-mediated lipid oxidation when varying histidine content and hemin affinity","volume":"227","author":"Grunwald","year":"2017","journal-title":"Food Chemistry"},{"issue":"10","key":"10.1016\/bs.afnr.2025.04.005_bib58","doi-asserted-by":"crossref","first-page":"1098","DOI":"10.3109\/10715762.2010.498477","article-title":"Chemistry and biochemistry of lipid peroxidation products","volume":"44","author":"Gu\u00e9raud","year":"2010","journal-title":"Free Radical Research"},{"key":"10.1016\/bs.afnr.2025.04.005_bib59","doi-asserted-by":"crossref","first-page":"182","DOI":"10.1016\/j.tifs.2020.05.007","article-title":"Smart advanced solvents for bioactive compounds recovery from agri-food by-products: A review","volume":"101","author":"Gull\u00f3n","year":"2020","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/bs.afnr.2025.04.005_bib60","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.115148","article-title":"L-lysine enhances pork color through antioxidant activity and myoglobin conformational changes","volume":"197","author":"Guo","year":"2024","journal-title":"Food Research International"},{"issue":"12","key":"10.1016\/bs.afnr.2025.04.005_bib61","doi-asserted-by":"crossref","first-page":"10405","DOI":"10.1002\/fsn3.4539","article-title":"Suppressing effect of flavonoid compounds on lipids photooxidation of sheep red blood cells and oleic acid photooxidation","volume":"12","author":"Hajimohammadi","year":"2024","journal-title":"Food Science & Nutrition"},{"key":"10.1016\/bs.afnr.2025.04.005_bib62","series-title":"Free radicals in biology and medicine","author":"Halliwell","year":"2015"},{"issue":"35","key":"10.1016\/bs.afnr.2025.04.005_bib63","doi-asserted-by":"crossref","first-page":"11300","DOI":"10.1021\/bi960372d","article-title":"Structural factors governing hemin dissociation from metmyoglobin","volume":"35","author":"Hargrove","year":"1996","journal-title":"Biochemistry"},{"issue":"5","key":"10.1016\/bs.afnr.2025.04.005_bib64","doi-asserted-by":"crossref","first-page":"1393","DOI":"10.1111\/are.14012","article-title":"Relationship between lipid and protein oxidation in fish","volume":"50","author":"Hematyar","year":"2019","journal-title":"Aquaculture Research"},{"key":"10.1016\/bs.afnr.2025.04.005_bib65","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2019.107889","article-title":"CIELAB color paths during meat shelf life","volume":"157","author":"Hern\u00e1ndez Salue\u00f1a","year":"2019","journal-title":"Meat Science"},{"issue":"4","key":"10.1016\/bs.afnr.2025.04.005_bib66","doi-asserted-by":"crossref","first-page":"807","DOI":"10.1080\/10942910701237448","article-title":"Release of five indicator volatiles from a model meat emulsion to study phase contribution to meat aroma","volume":"10","author":"Herrera-Jim\u00e9nez","year":"2007","journal-title":"International Journal of Food Properties"},{"issue":"6","key":"10.1016\/bs.afnr.2025.04.005_bib67","doi-asserted-by":"crossref","DOI":"10.1111\/jfpe.13240","article-title":"Modeling the effect of thermal combined with high-pressure treatment on intramuscular lipid oxidation in pork","volume":"42","author":"Huang","year":"2019","journal-title":"Journal of Food Process Engineering"},{"key":"10.1016\/bs.afnr.2025.04.005_bib68","article-title":"Role of meat lipids and meat pigments in development of rancidity and warmed-over flavor in frozen and cooked meat","author":"Igene","year":"1978","journal-title":"Food Science and Human Nutrition"},{"issue":"14","key":"10.1016\/bs.afnr.2025.04.005_bib69","doi-asserted-by":"crossref","DOI":"10.3390\/ijms25147827","article-title":"The interplay between endogenous and foodborne pro-oxidants and antioxidants in shaping redox homeostasis","volume":"25","author":"Jakubek","year":"2024","journal-title":"International Journal of Molecular Sciences"},{"key":"10.1016\/bs.afnr.2025.04.005_bib70","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2019.125364","article-title":"The conservative effects of lipopeptides from Bacillus methylotrophicus DCS1 on sunflower oil-in-water emulsion and raw beef patties quality","volume":"303","author":"Jemil","year":"2020","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2025.04.005_bib71","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/j.meatsci.2016.04.005","article-title":"Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review","volume":"120","author":"Jiang","year":"2016","journal-title":"Meat Science"},{"issue":"2","key":"10.1016\/bs.afnr.2025.04.005_bib72","doi-asserted-by":"crossref","first-page":"465","DOI":"10.1016\/j.foodchem.2010.05.031","article-title":"Lipolysis and lipid oxidation in bacon during curing and drying\u2013ripening","volume":"123","author":"Jin","year":"2010","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2025.04.005_bib73","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1146\/annurev-food-022814-015532","article-title":"The role of oxygen in lipid oxidation reactions: A review","volume":"6","author":"Johnson","year":"2015","journal-title":"Annual Review of Food Science and Technology"},{"key":"10.1016\/bs.afnr.2025.04.005_bib74","doi-asserted-by":"crossref","DOI":"10.3390\/medicines5010011","article-title":"Dose-dependent effects of green tea or mat\u00e9 extracts on lipid and protein oxidation in brine-injected retail-packed pork chops","volume":"5","author":"Jongberg","year":"2018","journal-title":"Medicines"},{"key":"10.1016\/bs.afnr.2025.04.005_bib75","doi-asserted-by":"crossref","DOI":"10.3390\/medicines5010007","article-title":"Protein oxidation and sensory quality of brine-injected pork loins added ascorbate or extracts of green tea or mat\u00e9 during chill-storage in high-oxygen modified atmosphere","volume":"5","author":"Jongberg","year":"2018","journal-title":"Medicines"},{"issue":"3","key":"10.1016\/bs.afnr.2025.04.005_bib76","doi-asserted-by":"crossref","first-page":"596","DOI":"10.1111\/j.1365-2621.1987.tb06683.x","article-title":"Enzymic hydroperoxide initiated effects in fresh fish","volume":"52","author":"Josephson","year":"1987","journal-title":"Journal of Food Science"},{"key":"10.1016\/bs.afnr.2025.04.005_bib77","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1016\/j.fbio.2017.05.005","article-title":"Using an image processing based technique and predictive models for assessing lipid oxidation in rainbow trout fillet","volume":"19","author":"Kamani","year":"2017","journal-title":"Food Bioscience"},{"issue":"4","key":"10.1016\/bs.afnr.2025.04.005_bib78","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1080\/10408398709527457","article-title":"Initiation of lipid peroxidation in biological systems","volume":"25","author":"Kanner","year":"1987","journal-title":"C R C Critical Reviews in Food Science and Nutrition"},{"issue":"36","key":"10.1016\/bs.afnr.2025.04.005_bib79","doi-asserted-by":"crossref","first-page":"8790","DOI":"10.1021\/jf300193g","article-title":"Protection by polyphenols of postprandial human plasma and low-density lipoprotein modification: The stomach as a bioreactor","volume":"60","author":"Kanner","year":"2012","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"2","key":"10.1016\/bs.afnr.2025.04.005_bib80","doi-asserted-by":"crossref","first-page":"220","DOI":"10.1016\/j.meatsci.2013.01.007","article-title":"Natural antioxidants in meat and poultry products","volume":"94","author":"Karre","year":"2013","journal-title":"Meat Science"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib81","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1007\/s13228-012-0026-9","article-title":"Lipid oxidation in food emulsions under gastrointestinal-simulated conditions: The key role of endogenous tocopherols and initiator","volume":"3","author":"Kenmogne-Domguia","year":"2012","journal-title":"Food Digestion"},{"key":"10.1016\/bs.afnr.2025.04.005_bib82","doi-asserted-by":"crossref","DOI":"10.3390\/foods11081139","article-title":"Predicting the oxidative degradation of raw beef meat during cold storage using numerical simulations and sensors\u2014prospects for meat and fish foods","volume":"11","author":"Kondjoyan","year":"2022","journal-title":"Foods"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib83","first-page":"132","article-title":"Improving of the oxidative stability and quality of new functional horse meat delicacy enriched with sea buckthorn (Hippophae rhamnoides) fruit powder extracts or seed kernel pumpkin (Cucurbita pero L.) flour","volume":"71","author":"Kozhakhiyeva","year":"2018","journal-title":"Comptes rendus de l\u2019Academie bulgare des Sciences"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib84","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1016\/0891-5849(92)90059-P","article-title":"Routes of formation and toxic consequences of lipid oxidation products in foods","volume":"12","author":"Kubow","year":"1992","journal-title":"Free Radical Biology and Medicine"},{"issue":"2","key":"10.1016\/bs.afnr.2025.04.005_bib85","doi-asserted-by":"crossref","first-page":"208","DOI":"10.1016\/j.jff.2009.01.010","article-title":"Ability of dietary antioxidants to affect lipid oxidation of cooked turkey meat in a simulated stomach and blood lipids after a meal","volume":"1","author":"Kuffa","year":"2009","journal-title":"Journal of Functional Foods"},{"issue":"3","key":"10.1016\/bs.afnr.2025.04.005_bib86","doi-asserted-by":"crossref","first-page":"475","DOI":"10.1021\/jf304266s","article-title":"Significance of antioxidants for seafood safety and human health","volume":"61","author":"Kulawik","year":"2013","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"4","key":"10.1016\/bs.afnr.2025.04.005_bib87","first-page":"34","article-title":"Prognostication of storage terms for pasteurized sausages with active package elements","volume":"4","author":"Kuligin","year":"2020","journal-title":"EUREKA Life Sciences"},{"key":"10.1016\/bs.afnr.2025.04.005_bib88","doi-asserted-by":"crossref","first-page":"148","DOI":"10.1016\/j.tifs.2016.11.014","article-title":"A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals","volume":"59","author":"Lai","year":"2017","journal-title":"Trends in Food Science & Technology"},{"issue":"22","key":"10.1016\/bs.afnr.2025.04.005_bib89","doi-asserted-by":"crossref","first-page":"9027","DOI":"10.1021\/jf070522z","article-title":"Hemoglobin-mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmo salar) muscle","volume":"55","author":"Larsson","year":"2007","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/bs.afnr.2025.04.005_bib90","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.133497","article-title":"Interaction between secondary lipid oxidation products and hemoglobin with multi-spectroscopic techniques and docking studies","volume":"394","author":"Lei","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2025.04.005_bib91","doi-asserted-by":"crossref","DOI":"10.1016\/j.fufo.2024.100484","article-title":"Mechanistic insights to the strong antioxidative capacity of lingonberry press cake during recovery of fish protein ingredients","volume":"10","author":"Lei","year":"2024","journal-title":"Future Foods"},{"key":"10.1016\/bs.afnr.2025.04.005_bib92","series-title":"Warmed-over flavor of meat","first-page":"41","article-title":"Oxidative deterioration in meat,poultry, and fish","author":"Lillard","year":"1987"},{"key":"10.1016\/bs.afnr.2025.04.005_bib93","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2023.109324","article-title":"High-intensity ultrasound improves color and oxidative stability of beef from grain-fed and pasture-fed Nellore cattle","volume":"206","author":"Lima","year":"2023","journal-title":"Meat Science"},{"key":"10.1016\/bs.afnr.2025.04.005_bib94","doi-asserted-by":"crossref","DOI":"10.3389\/fmicb.2022.1113848","article-title":"Antioxidant effect of yeast on lipid oxidation in salami sausage","volume":"13","author":"Liu","year":"2023","journal-title":"Frontiers in Microbiology"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib95","doi-asserted-by":"crossref","first-page":"676","DOI":"10.1021\/jf903054e","article-title":"Chemical modeling of heme-induced lipid oxidation in gastric conditions and inhibition by dietary polyphenols","volume":"58","author":"Lorrain","year":"2010","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib96","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1002\/mnfr.201000453","article-title":"Protein oxidation in muscle foods: A review","volume":"55","author":"Lund","year":"2011","journal-title":"Molecular Nutrition & Food Research"},{"key":"10.1016\/bs.afnr.2025.04.005_bib97","doi-asserted-by":"crossref","DOI":"10.3390\/molecules28072991","article-title":"Divergence of liver lipidomes in tibetan and yorkshire pigs living at different altitudes","volume":"28","author":"Luo","year":"2023","journal-title":"Molecules (Basel, Switzerland)"},{"issue":"11","key":"10.1016\/bs.afnr.2025.04.005_bib98","doi-asserted-by":"crossref","first-page":"6284","DOI":"10.1021\/jf200686z","article-title":"Role of the raw composition of pelagic fish muscle on the development of lipid oxidation and rancidity during storage","volume":"59","author":"Maestre","year":"2011","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib99","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/j.tifs.2012.06.009","article-title":"Haemoglobin-mediated lipid oxidation in the fish muscle: A review","volume":"28","author":"Maqsood","year":"2012","journal-title":"Trends in Food Science & Technology"},{"issue":"3","key":"10.1016\/bs.afnr.2025.04.005_bib100","doi-asserted-by":"crossref","first-page":"336","DOI":"10.1080\/19476337.2016.1256912","article-title":"Quality of pork loin stored under different light intensity","volume":"15","author":"Marcinkowska-Lesiak","year":"2017","journal-title":"CyTA - Journal of Food"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib101","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1021\/acs.jafc.7b05066","article-title":"Interfacial antioxidants: A review of natural and synthetic emulsifiers and coemulsifiers that can inhibit lipid oxidation","volume":"66","author":"McClements","year":"2018","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"6","key":"10.1016\/bs.afnr.2025.04.005_bib102","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.14443","article-title":"The potential of antimicrobial peptide Hispidalin application in pork preservation during cold storage","volume":"44","author":"Meng","year":"2020","journal-title":"Journal of Food Processing and Preservation"},{"issue":"2","key":"10.1016\/bs.afnr.2025.04.005_bib103","doi-asserted-by":"crossref","first-page":"299","DOI":"10.1016\/j.foodchem.2011.03.018","article-title":"Antioxidant effect of fractions from chicken breast and beef loin homogenates in phospholipid liposome systems","volume":"128","author":"Min","year":"2011","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/bs.afnr.2025.04.005_bib104","doi-asserted-by":"crossref","first-page":"231","DOI":"10.1016\/j.foodchem.2010.04.013","article-title":"Catalytic mechanisms of metmyoglobin on the oxidation of lipids in phospholipid liposome model system","volume":"123","author":"Min","year":"2010","journal-title":"Food Chemistry"},{"issue":"6","key":"10.1016\/bs.afnr.2025.04.005_bib105","doi-asserted-by":"crossref","first-page":"C439","DOI":"10.1111\/j.1750-3841.2008.00805.x","article-title":"Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats","volume":"73","author":"Min","year":"2008","journal-title":"Journal of Food Science"},{"key":"10.1016\/bs.afnr.2025.04.005_bib106","first-page":"3","article-title":"Oxidation of lipids in muscle foods: Fundamental and applied concerns","author":"Monahan","year":"2000","journal-title":"Antioxidants in Muscle Foods Nutritional Strategies to Improve Quality"},{"issue":"3","key":"10.1016\/bs.afnr.2025.04.005_bib107","doi-asserted-by":"crossref","first-page":"1157","DOI":"10.1016\/S0309-1740(02)00344-3","article-title":"Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage","volume":"65","author":"Morcuende","year":"2003","journal-title":"Meat Science"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib108","first-page":"47","article-title":"Factors influencing lipid oxidation in heated fish muscle systems","volume":"8","author":"Morrissey","year":"1984","journal-title":"Irish Journal of Food Science and Technology"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib109","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/0003-9861(91)90455-R","article-title":"Free radical formation in the oxidation of malondialdehyde and acetylacetone by peroxidase enzymes","volume":"289","author":"Mottley","year":"1991","journal-title":"Archives of Biochemistry and Biophysics"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib110","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1016\/j.meatsci.2009.12.009","article-title":"Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes\u2019 diet","volume":"85","author":"Nieto","year":"2010","journal-title":"Meat Science"},{"key":"10.1016\/bs.afnr.2025.04.005_bib111","doi-asserted-by":"crossref","first-page":"644","DOI":"10.1016\/j.foodchem.2018.09.083","article-title":"The maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems","volume":"275","author":"Nooshkam","year":"2019","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2025.04.005_bib112","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfoodeng.2023.111500","article-title":"VIS\/NIR hyperspectral imaging with artificial neural networks to evaluate the content of thiobarbituric acid reactive substances in beef muscle","volume":"350","author":"Park","year":"2023","journal-title":"Journal of Food Engineering"},{"issue":"2","key":"10.1016\/bs.afnr.2025.04.005_bib113","doi-asserted-by":"crossref","first-page":"366","DOI":"10.1021\/jf0518296","article-title":"Physicochemical properties of natural phenolics from grapes and olive oil byproducts and their antioxidant activity in frozen horse mackerel fillets","volume":"54","author":"Pazos","year":"2006","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/bs.afnr.2025.04.005_bib114","series-title":"Chemical and functional properties of food components","first-page":"303","article-title":"Prooxidants and antioxidants in food","author":"Pegg","year":"2023"},{"issue":"6","key":"10.1016\/bs.afnr.2025.04.005_bib115","doi-asserted-by":"crossref","first-page":"353","DOI":"10.1002\/pts.944","article-title":"Lipid damage inhibition in hake by active packaging film with natural antioxidants","volume":"24","author":"Pereira de Abreu","year":"2011","journal-title":"Packaging Technology and Science"},{"key":"10.1016\/bs.afnr.2025.04.005_bib116","doi-asserted-by":"crossref","first-page":"54","DOI":"10.1016\/j.meatsci.2017.09.002","article-title":"Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage","volume":"135","author":"Pogorzelska","year":"2018","journal-title":"Meat Science"},{"key":"10.1016\/bs.afnr.2025.04.005_bib117","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137366","article-title":"Multispectral and molecular dynamics study on the impact of trans, trans-2,4-decadienal and 4-hydroxy-2-nonenal on myoglobin redox stability","volume":"433","author":"Qi","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2025.04.005_bib118","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1002\/9781118855102.ch3","article-title":"Influence of processing on lipids and lipid oxidation in aquatic foods","author":"Raghavan","year":"2014","journal-title":"Antioxidants and Functional Components in Aquatic Foods"},{"key":"10.1016\/bs.afnr.2025.04.005_bib119","doi-asserted-by":"crossref","first-page":"459","DOI":"10.1016\/j.ijbiomac.2022.06.128","article-title":"Myoglobin from atlantic and tinker mackerels: Purification, characterization and its possible use as a molecular marker","volume":"214","author":"Ragucci","year":"2022","journal-title":"International Journal of Biological Macromolecules"},{"issue":"11","key":"10.1016\/bs.afnr.2025.04.005_bib120","doi-asserted-by":"crossref","first-page":"1311","DOI":"10.1016\/S0891-5849(01)00534-2","article-title":"The effects of pH on the mechanism of hydrogen peroxide and lipid hydroperoxide consumption by myoglobin: A role for the protonated ferryl species","volume":"30","author":"Reeder","year":"2001","journal-title":"Free Radical Biology and Medicine"},{"issue":"2","key":"10.1016\/bs.afnr.2025.04.005_bib121","doi-asserted-by":"crossref","first-page":"617","DOI":"10.1021\/cr0206115","article-title":"Heme protein assemblies","volume":"104","author":"Reedy","year":"2004","journal-title":"Chemical Reviews"},{"issue":"16","key":"10.1016\/bs.afnr.2025.04.005_bib122","doi-asserted-by":"crossref","first-page":"6798","DOI":"10.1021\/jf0714362","article-title":"Efficacy of metmyoglobin and hemin as a catalyst of lipid peroxidation determined by using a new testing system","volume":"55","author":"Roginsky","year":"2007","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"2","key":"10.1016\/bs.afnr.2025.04.005_bib123","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1002\/ejlt.201200435","article-title":"Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking","volume":"116","author":"Roux","year":"2014","journal-title":"European Journal of Lipid Science and Technology"},{"key":"10.1016\/bs.afnr.2025.04.005_bib124","doi-asserted-by":"crossref","DOI":"10.3389\/fsufs.2019.00043","article-title":"Cell-based fish: A novel approach to seafood production and an opportunity for cellular agriculture","volume":"3","author":"Rubio","year":"2019","journal-title":"Frontiers in Sustainable Food Systems"},{"issue":"6","key":"10.1016\/bs.afnr.2025.04.005_bib125","doi-asserted-by":"crossref","first-page":"7291","DOI":"10.1007\/s13399-022-02401-8","article-title":"Chlorella minutissima as a functional food: Evaluation on nutritional profile and antioxidant potential of the metabolites","volume":"14","author":"S","year":"2024","journal-title":"Biomass Conversion and Biorefinery"},{"issue":"4","key":"10.1016\/bs.afnr.2025.04.005_bib126","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0152661","article-title":"Bleeding efficiency, microbiological quality and oxidative stability of meat from goats subjected to slaughter without stunning in comparison with different methods of pre-slaughter electrical stunning","volume":"11","author":"Sabow","year":"2016","journal-title":"PLoS ONE"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib127","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1111\/jfq.12119","article-title":"Effect of natural antioxidants and lipid model system on lipid oxidation","volume":"38","author":"Schevey","year":"2015","journal-title":"Journal of Food Quality"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib128","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1080\/10408398.2020.1812048","article-title":"Preservation of aquatic food using edible films and coatings containing essential oils: A review","volume":"62","author":"Shahidi","year":"2022","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"3","key":"10.1016\/bs.afnr.2025.04.005_bib129","doi-asserted-by":"crossref","first-page":"226","DOI":"10.1080\/87559129.2016.1261297","article-title":"Prevention of lipid oxidation in muscle foods by milk proteins and peptides: A review","volume":"34","author":"Singh","year":"2018","journal-title":"Food Reviews International"},{"key":"10.1016\/bs.afnr.2025.04.005_bib130","series-title":"Bioinformatics","first-page":"291","article-title":"Chapter 18 - molecular docking and molecular dynamics simulation","author":"Singh","year":"2022"},{"issue":"6","key":"10.1016\/bs.afnr.2025.04.005_bib131","doi-asserted-by":"crossref","first-page":"626","DOI":"10.1111\/j.1365-2621.1958.tb17614.x","article-title":"Characterization of the red pigment formed in the 2-thiobarbituric acid determination of oxidative rancidity","volume":"23","author":"Sinnhuber","year":"1958","journal-title":"Journal of Food Science"},{"issue":"11","key":"10.1016\/bs.afnr.2025.04.005_bib132","doi-asserted-by":"crossref","first-page":"2581","DOI":"10.1080\/10942912.2016.1246456","article-title":"Antioxidant proteins and peptides to enhance the oxidative stability of meat and meat products: A comprehensive review","volume":"20","author":"Sohaib","year":"2017","journal-title":"International Journal of Food Properties"},{"key":"10.1016\/bs.afnr.2025.04.005_bib133","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.126744","article-title":"Effect of antioxidants on the sensory quality and physicochemical stability of atlantic mackerel (Scomber scombrus) fillets during frozen storage","volume":"321","author":"Sveinsd\u00f3ttir","year":"2020","journal-title":"Food Chemistry"},{"issue":"6","key":"10.1016\/bs.afnr.2025.04.005_bib134","doi-asserted-by":"crossref","first-page":"685","DOI":"10.1046\/j.1365-2621.2001.00497.x","article-title":"Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle","volume":"36","author":"Tang","year":"2001","journal-title":"International Journal of Food Science & Technology"},{"key":"10.1016\/bs.afnr.2025.04.005_bib135","article-title":"Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products","volume":"14","author":"Tatiyaborworntham","year":"2022","journal-title":"Food Chemistry: X"},{"issue":"7","key":"10.1016\/bs.afnr.2025.04.005_bib136","doi-asserted-by":"crossref","first-page":"2816","DOI":"10.1002\/jsfa.8779","article-title":"Mechanisms involved in hemoglobin-mediated oxidation of lipids in washed fish muscle and inhibitory effects of phospholipase A2","volume":"98","author":"Tatiyaborworntham","year":"2018","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"5","key":"10.1016\/bs.afnr.2025.04.005_bib137","doi-asserted-by":"crossref","first-page":"562","DOI":"10.1016\/j.lwt.2005.03.009","article-title":"Fluorescence in aldehyde model systems related to lipid oxidation","volume":"39","author":"Veberg","year":"2006","journal-title":"LWT - Food Science and Technology"},{"issue":"2","key":"10.1016\/bs.afnr.2025.04.005_bib138","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1016\/0309-1740(85)90085-3","article-title":"Lipid and haemoprotein oxidation in meat emulsions","volume":"14","author":"Verma","year":"1985","journal-title":"Meat Science"},{"key":"10.1016\/bs.afnr.2025.04.005_bib139","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/j.livsci.2017.04.007","article-title":"Productive performance and meat quality traits in growing rabbit following the dietary supplementation of Lippia citriodora, Raphanus sativus and Solanum lycopersicum extracts","volume":"200","author":"Vizzarri","year":"2017","journal-title":"Livestock Science"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib140","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.ocsci.2023.02.002","article-title":"Lipid oxidation in food science and nutritional health: A comprehensive review","volume":"8","author":"Wang","year":"2023","journal-title":"Oil Crop Science"},{"key":"10.1016\/bs.afnr.2025.04.005_bib141","series-title":"Oxidation in foods and beverages and antioxidant applications","first-page":"105","article-title":"5 - Lipoxygenase and lipid oxidation in foods","author":"Wang","year":"2010"},{"key":"10.1016\/bs.afnr.2025.04.005_bib142","article-title":"The relationship between lipid content in ground beef patties with rate of discoloration and lipid oxidation during simulated retail display","volume":"10","author":"Wang","year":"2021","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2025.04.005_bib143","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.139576","article-title":"Use of plasma induced modification of biomolecules (PLIMB) to evaluate hemin dissociation from fish and bovine methemoglobins","volume":"452","author":"Whalin","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2025.04.005_bib144","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.129973","article-title":"Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones","volume":"360","author":"Wu","year":"2021","journal-title":"Food Chemistry"},{"issue":"15","key":"10.1016\/bs.afnr.2025.04.005_bib145","doi-asserted-by":"crossref","first-page":"4921","DOI":"10.1080\/10408398.2022.2146654","article-title":"Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances","volume":"64","author":"Wu","year":"2024","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"12","key":"10.1016\/bs.afnr.2025.04.005_bib146","doi-asserted-by":"crossref","first-page":"2207","DOI":"10.1007\/s11947-021-02717-9","article-title":"A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage","volume":"14","author":"Wu","year":"2021","journal-title":"Food and Bioprocess Technology"},{"key":"10.1016\/bs.afnr.2025.04.005_bib147","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.126337","article-title":"Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions","volume":"316","author":"Wu","year":"2020","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2025.04.005_bib148","article-title":"Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed turkey muscle system","volume":"16","author":"Wu","year":"2022","journal-title":"Food Chemistry: X"},{"issue":"2","key":"10.1016\/bs.afnr.2025.04.005_bib149","doi-asserted-by":"crossref","first-page":"1275","DOI":"10.1111\/1541-4337.12890","article-title":"Lipid oxidation and antioxidant delivery systems in muscle food","volume":"21","author":"Wu","year":"2022","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/bs.afnr.2025.04.005_bib150","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2021.107963","article-title":"Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution","volume":"125","author":"Wu","year":"2021","journal-title":"Food Control"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib151","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1080\/10408398.2022.2105302","article-title":"Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects","volume":"64","author":"Wu","year":"2024","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/bs.afnr.2025.04.005_bib152","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.127729","article-title":"Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscle","volume":"336","author":"Wu","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2025.04.005_bib153","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.128333","article-title":"Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle","volume":"342","author":"Wu","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2025.04.005_bib154","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.132473","article-title":"Quercetin as an inhibitor of hemoglobin-mediated lipid oxidation: Mechanisms of action and use of molecular docking","volume":"384","author":"Wu","year":"2022","journal-title":"Food Chemistry"},{"issue":"36","key":"10.1016\/bs.afnr.2025.04.005_bib155","doi-asserted-by":"crossref","first-page":"8011","DOI":"10.1021\/acs.jafc.7b02764","article-title":"Factors affecting lipid oxidation due to pig and Turkey hemolysate","volume":"65","author":"Wu","year":"2017","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/bs.afnr.2025.04.005_bib156","doi-asserted-by":"crossref","first-page":"703","DOI":"10.1016\/j.lwt.2018.08.003","article-title":"Investigation of inhibition of lipid oxidation by L-carnosine using an oxidized-myoglobin-mediated washed fish muscle system","volume":"97","author":"Xiao","year":"2018","journal-title":"LWT"},{"issue":"2","key":"10.1016\/bs.afnr.2025.04.005_bib157","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1111\/j.1745-4573.1995.tb00563.x","article-title":"Alterations of muscle protein functionality by oxidative and antioxidative processes","volume":"6","author":"Xiong","year":"1995","journal-title":"Journal of Muscle Foods"},{"key":"10.1016\/bs.afnr.2025.04.005_bib158","doi-asserted-by":"crossref","DOI":"10.3389\/fcell.2021.808095","article-title":"UCP1 knockin induces lipid dynamics and transcriptional programs in the skeletal muscles of pigs","volume":"9","author":"Xu","year":"2022","journal-title":"Frontiers in Cell and Developmental Biology"},{"key":"10.1016\/bs.afnr.2025.04.005_bib159","doi-asserted-by":"crossref","DOI":"10.1016\/j.biortech.2022.128556","article-title":"Systematic engineering of Saccharomyces cerevisiae for efficient synthesis of hemoglobins and myoglobins","volume":"370","author":"Xue","year":"2023","journal-title":"Bioresource Technology"},{"key":"10.1016\/bs.afnr.2025.04.005_bib160","doi-asserted-by":"crossref","first-page":"373","DOI":"10.1016\/j.aninu.2023.03.001","article-title":"Lipo-nutritional quality of pork: The lipid composition, regulation, and molecular mechanisms of fatty acid deposition","volume":"13","author":"Yi","year":"2023","journal-title":"Animal Nutrition"},{"key":"10.1016\/bs.afnr.2025.04.005_bib161","doi-asserted-by":"crossref","first-page":"230","DOI":"10.1016\/j.foodchem.2017.04.182","article-title":"Attributes of lipid oxidation due to bovine myoglobin, hemoglobin and hemolysate","volume":"234","author":"Yin","year":"2017","journal-title":"Food Chemistry"},{"issue":"6","key":"10.1016\/bs.afnr.2025.04.005_bib162","doi-asserted-by":"crossref","first-page":"853","DOI":"10.1021\/jf00030a002","article-title":"Influence of temperature, pH, and phospholipid composition upon the stability of myoglobin and phospholipid: A liposome model","volume":"41","author":"Yin","year":"1993","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"6","key":"10.1016\/bs.afnr.2025.04.005_bib163","doi-asserted-by":"crossref","first-page":"1273","DOI":"10.1111\/j.1365-2621.1993.tb06164.x","article-title":"\u03b1-Tocopherol and ascorbate delay oxymyoglobin and phospholipid oxidation in vitro","volume":"58","author":"Yin","year":"1993","journal-title":"Journal of Food Science"},{"issue":"22","key":"10.1016\/bs.afnr.2025.04.005_bib164","doi-asserted-by":"crossref","first-page":"12198","DOI":"10.1021\/jf202844t","article-title":"Species-specific myoglobin oxidation","volume":"59","author":"Yin","year":"2011","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"10","key":"10.1016\/bs.afnr.2025.04.005_bib165","doi-asserted-by":"crossref","first-page":"1747","DOI":"10.1080\/10408398.2019.1596067","article-title":"Recent advances in quality retention of non-frozen fish and fishery products: A review","volume":"60","author":"Yu","year":"2020","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"11","key":"10.1016\/bs.afnr.2025.04.005_bib166","first-page":"56","article-title":"Changing the quality of ground meat for sausage products in the process of grinding","volume":"4","author":"Yuriy","year":"2017","journal-title":"Eastern-European Journal of Enterprise Technologies"},{"issue":"2","key":"10.1016\/bs.afnr.2025.04.005_bib167","doi-asserted-by":"crossref","first-page":"415","DOI":"10.1016\/S0309-1740(03)00129-3","article-title":"Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants","volume":"66","author":"Zanardi","year":"2004","journal-title":"Meat Science"},{"issue":"1","key":"10.1016\/bs.afnr.2025.04.005_bib168","doi-asserted-by":"crossref","first-page":"1995","DOI":"10.1080\/10942912.2023.2238917","article-title":"Sodium nitrite (NaNO2) regulating myoglobin-mediated lipid oxidation in washed bovine mince","volume":"26","author":"Zang","year":"2023","journal-title":"International Journal of Food Properties"},{"key":"10.1016\/bs.afnr.2025.04.005_bib169","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.132314","article-title":"Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation","volume":"382","author":"Zhang","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2025.04.005_bib170","article-title":"Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products","volume":"17","author":"Zhang","year":"2023","journal-title":"Food Chemistry: X"},{"key":"10.1016\/bs.afnr.2025.04.005_bib171","article-title":"Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response study","volume":"22","author":"Zhang","year":"2024","journal-title":"Food Chemistry: X"},{"key":"10.1016\/bs.afnr.2025.04.005_bib172","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.133986","article-title":"Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for maximum protein yield and functionality","volume":"400","author":"Zhang","year":"2023","journal-title":"Food Chemistry"},{"issue":"6","key":"10.1016\/bs.afnr.2025.04.005_bib173","doi-asserted-by":"crossref","first-page":"1572","DOI":"10.1080\/10408398.2022.2117788","article-title":"Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review","volume":"64","author":"Zhang","year":"2024","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/bs.afnr.2025.04.005_bib174","doi-asserted-by":"crossref","DOI":"10.1016\/j.tifs.2025.104887","article-title":"Harnessing AI for enhanced screening of antimicrobial bioactive compounds in food safety and preservation","author":"Zhou","year":"2025","journal-title":"Trends in Food Science & Technology"}],"container-title":["Advances in Food and Nutrition Research"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1043452625000312?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1043452625000312?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,9,17]],"date-time":"2025-09-17T16:09:42Z","timestamp":1758125382000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1043452625000312"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025]]},"ISBN":["9780443429736"],"references-count":174,"URL":"https:\/\/doi.org\/10.1016\/bs.afnr.2025.04.005","relation":{},"ISSN":["1043-4526"],"issn-type":[{"value":"1043-4526","type":"print"}],"subject":[],"published":{"date-parts":[[2025]]}}}