Oxidative/Antioxidant Status of Different Muscles of Fresh Pork Meat

The main aim of the work is to investigate and compare oxidative/antioxidant status in different muscles (M. Subscapularis, M. Longissimus and M. Gluteobiceps) of fresh pork meat through some Real time biomarkers of radical formation, levels of stable products of lipid peroxidation and activities of antioxidant enzymes superoxide dismutase and catalase. Portions from fresh pork meat 23 h post mortem were washed thoroughly under running water, deboned, minced and used for analysis. Based on the received results is obvious that in a bigger risk of oxidative injury are both M. Subscapularis and M. Gluteobiceps, due to the high production of ROS in these muscles. The oxidation process in these muscles could reduce meat quality by a number of ways and could strongly enhanced during cooking and storage of the meat.