Effects of dietary supplementation with quebracho tannins on oxidation parameters and shelf life of lamb meat
In meat, lipid oxidation results in the production of free radicals, leading to the formation of rancid odors and off-flavors and promoting myoglobin oxidation with color deterioration (Domínguez et al., 2019). In addition, oxidation is responsible for protein fragmentation and aggregation, decreasing protein solubility and reducing enzyme activity, which decreases meat tenderness and results in nutritional value loss (Jerónimo et al., 2016; Lund et al., 2011; Muíño et al., 2014).