Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects
Review article, 2024

Lipid oxidation is a complex process in muscle-based foods (red meat, poultry and fish) causing severe quality deterioration, e.g., off-odors, discoloration, texture defects and nutritional loss. The complexity of muscle tissue -both composition and structure- poses as a formidable challenge in directly clarifying the mechanisms of lipid oxidation in muscle-based foods. Therefore, different in vitro model systems simulating different aspects of muscle have been used to study the pathways of lipid oxidation. In this review, we discuss the principle, preparation, implementation as well as advantages and disadvantages of seven commonly-studied model systems that mimic either compositional or structural aspects of actual meat: emulsions, fatty acid micelles, liposomes, microsomes, erythrocytes, washed muscle mince, and muscle homogenates. Furthermore, we evaluate the prospects of stem cells, tissue cultures and three-dimensional printing for future model system development. Based on this reviewing of oxidation models, tailoring correct model to different study aims could be facilitated, and readers are becoming acquainted with advantages and shortcomings. In addition, insight into recent technology developments, e.g., stem cell- and tissue-cultures as well as three-dimensional printing could provide new opportunities to overcome the current bottlenecks of lipid oxidation studies in muscle.


Haizhou Wu

Chalmers, Life Sciences, Food and Nutrition Science

Nantawat Tatiyaborworntham

Mahdi Hajimohammadi

Erik A Decker

University of Massachusetts

Mark P. Richards

University of Wisconsin Madison

Ingrid Undeland

Chalmers, Life Sciences, Food and Nutrition Science

CRC Critical Reviews in Food Science and Nutrition

0099-0248 (ISSN)

Vol. 64 1 153-171

Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)

European Commission (EC) (EC/H2020/837726), 2019-05-01 -- 2023-04-30.

Subject Categories

Food Science

Other Natural Sciences not elsewhere specified

Other Natural Sciences



More information