THE STUDY OF FACTORS AFFECTING THE ACTIVITY OF MEAT ANTIOXIDANT SYSTEM

Oxidation of lipids and myoglobin in raw meat are interrelated processes that affect the overall meat quality. The intensity of oxidation processes in meat raw material is regulated by its own antioxidant system (catalase, peroxidase, glutathione, etc.), the activity of which should be considered in the development of new technological solutions. Oxidation of lipids and myoglobin, directly affect the quality and safety of meat products, and reducing of the intensity of these processes contributes to the life time of raw meat, as well as that of finished products. The paper presents the study results of the salt curing mixture, including combination with yeast extract, affecting on the activity of the antioxidant system of the main types of raw meat - pork and beef. The basic systems, minced pork and beef being subjected to salting with curing salt (sodium chloride) and curing mixture consisting of 70% sodium chloride and 30% of composition KCl + CaCl2 at the ratio of 1:1 are investigated. The influence of curing mixture on the intensity of oxidation of lipids and myoglobin of raw meat of different species is stated. It is found, that reducing the amount of sodium chloride in curing composition of the mixture brings down oxidative changes of heme pigments and meat lipids. Introduction of yeast extract into raw meat, in the amount of 2% enhances the inhibitory effect on oxidation in raw minced meat