ABSTRACT
The oxidative degradation of biomolecules involves several molecular mechanisms that lead to the generation of oxygen-rich precursors of reactive, chain-propagating free radicals. Subsequent reactions lead to the degradation of the reactive-oxygen species (ROS) formed in early stages to yield a large variety of nal oxidation products.1 Oxidative reactions occur in living animal tissues as a result of an imbalance between the production of ROS and endogenous antioxidant mechanisms. Upon slaughter, the occurrence of oxidative reactions is accelerated as the defense mechanisms partially collapse and the tissues are exposed to oxygen and other pro-oxidant factors. Subsequent manipulation of animal tissues during handling, processing, and/or storage greatly enhances the onset of oxidative reactions.2 The study of oxidation phenomena in animal tissues has been traditionally focused on lipids, specically polyunsaturated fatty acids and cholesterol, whereas the oxidation of some other major components such as proteins is an issue of recent interest.
