Meat Protein Oxidation: Advances in Molecular Mechanisms, Quality Impact, and Antioxidant Intervention Strategies

Abstract

Protein oxidation (PO) is a major biochemical process in meat, affecting color, texture, water-holding capacity, digestibility, flavor, and safety. This review integrates the molecular mechanisms of meat protein oxidation, including free-radical chain reactions, metal-catalyzed Fenton chemistry, lipid–protein crosstalk, and enzymatic pathways. It discusses how direct ROS/RNS attack and secondary aldehyde adduction cause structural and functional damage, with dose-, matrix-, pH-, and temperature-dependent effects that can be beneficial at mild levels but detrimental when excessive. Health implications of dietary oxidized proteins are critically evaluated, distinguishing biomarker associations, animal-model mechanisms, and limited human causal evidence. Natural antioxidants, encapsulation, nonthermal processing, and combined strategies are assessed for controlling oxidation. Advanced analytical and artificial intelligence -based approaches are also highlighted. Finally, key knowledge gaps and future directions are outlined to support precise quality and safety management in muscle foods.