ABSTRACT
Contents 13.1 Introduction: Oxidation in Processed Meat and Poultry ...............................................221 13.2 Lipid Oxidation............................................................................................................ 222
13.2.1 Mechanisms and Factors ................................................................................ 222 13.2.2 Assessment of Lipid Oxidation ....................................................................... 223
13.2.2.1 Detection of Primary Changes: Hydroperoxides ............................ 223 13.2.2.2 Primary Oxidation Products: Conjugated Dienes ........................... 226 13.2.2.3 Detection of Secondary Changes .................................................... 226
13.3 Protein Oxidation ........................................................................................................ 229 13.3.1 Mechanisms and Factors ................................................................................ 229 13.3.2 Assessment of Protein Oxidation .................................................................... 232
13.3.2.1 Assessment of the Oxidative Modifi cation of Proteins .................... 232 13.3.2.2 Assessment of Protein Oxidation Products ......................................233
