Research Progress in Ferroptosis during Postmortem Aging of Muscle and Its Relationship with the Quality of Fresh Meat
Water-holding capacity, texture and color are important indicators of fresh meat quality. In China, drip loss and textural deterioration of fresh meat are critical problems in the meat industry, causing greater quality loss than that in developed countries. Recently, researchers have identified a se...
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China Food Publishing Company
2024-11-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-037.pdf |
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| author | HAO Danni, TU Xiaohang, GUO Shiyu, ZHU Yongzhi, WANG Daoying, XU Weimin, LI Pengpeng |
| author_facet | HAO Danni, TU Xiaohang, GUO Shiyu, ZHU Yongzhi, WANG Daoying, XU Weimin, LI Pengpeng |
| author_sort | HAO Danni, TU Xiaohang, GUO Shiyu, ZHU Yongzhi, WANG Daoying, XU Weimin, LI Pengpeng |
| collection | DOAJ |
| description | Water-holding capacity, texture and color are important indicators of fresh meat quality. In China, drip loss and textural deterioration of fresh meat are critical problems in the meat industry, causing greater quality loss than that in developed countries. Recently, researchers have identified a series of potential biomarkers for the water-holding capacity and tenderness of meat and have studied the effect of cell apoptosis on meat tenderness. However, the relationship between ferroptosis and fresh meat quality has been researched little. After slaughter, the intramuscular environment alters and ferroptosis occurs, which is characterized by the accumulation of iron, an increase in lipid oxidation and disruption of redox equilibrium. These changes are closely related to meat quality. This paper reviews the characteristics, metabolic pathways and regulatory mechanisms of ferroptosis, and the crosslinks between ferroptosis and other modes of cell death. Moreover, it elaborates on how ferroptosis affects fresh meat quality through iron homeostasis imbalance, redox imbalance and lipoperoxidation. Overall, this review provides deeper insights into the mechanism of meat quality formation during postmortem aging. |
| format | Article |
| id | doaj-art-d10a18a055d340bc93a519021bc94e7b |
| institution | OA Journals |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-d10a18a055d340bc93a519021bc94e7b2025-08-20T02:06:43ZengChina Food Publishing CompanyShipin Kexue1002-66302024-11-01452133134310.7506/spkx1002-6630-20240125-230Research Progress in Ferroptosis during Postmortem Aging of Muscle and Its Relationship with the Quality of Fresh MeatHAO Danni, TU Xiaohang, GUO Shiyu, ZHU Yongzhi, WANG Daoying, XU Weimin, LI Pengpeng0(1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;2. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)Water-holding capacity, texture and color are important indicators of fresh meat quality. In China, drip loss and textural deterioration of fresh meat are critical problems in the meat industry, causing greater quality loss than that in developed countries. Recently, researchers have identified a series of potential biomarkers for the water-holding capacity and tenderness of meat and have studied the effect of cell apoptosis on meat tenderness. However, the relationship between ferroptosis and fresh meat quality has been researched little. After slaughter, the intramuscular environment alters and ferroptosis occurs, which is characterized by the accumulation of iron, an increase in lipid oxidation and disruption of redox equilibrium. These changes are closely related to meat quality. This paper reviews the characteristics, metabolic pathways and regulatory mechanisms of ferroptosis, and the crosslinks between ferroptosis and other modes of cell death. Moreover, it elaborates on how ferroptosis affects fresh meat quality through iron homeostasis imbalance, redox imbalance and lipoperoxidation. Overall, this review provides deeper insights into the mechanism of meat quality formation during postmortem aging.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-037.pdfferroptosis; postmortem aging; quality; iron homeostasis imbalance; redox imbalance; lipoperoxidation |
| spellingShingle | HAO Danni, TU Xiaohang, GUO Shiyu, ZHU Yongzhi, WANG Daoying, XU Weimin, LI Pengpeng Research Progress in Ferroptosis during Postmortem Aging of Muscle and Its Relationship with the Quality of Fresh Meat Shipin Kexue ferroptosis; postmortem aging; quality; iron homeostasis imbalance; redox imbalance; lipoperoxidation |
| title | Research Progress in Ferroptosis during Postmortem Aging of Muscle and Its Relationship with the Quality of Fresh Meat |
| title_full | Research Progress in Ferroptosis during Postmortem Aging of Muscle and Its Relationship with the Quality of Fresh Meat |
| title_fullStr | Research Progress in Ferroptosis during Postmortem Aging of Muscle and Its Relationship with the Quality of Fresh Meat |
| title_full_unstemmed | Research Progress in Ferroptosis during Postmortem Aging of Muscle and Its Relationship with the Quality of Fresh Meat |
| title_short | Research Progress in Ferroptosis during Postmortem Aging of Muscle and Its Relationship with the Quality of Fresh Meat |
| title_sort | research progress in ferroptosis during postmortem aging of muscle and its relationship with the quality of fresh meat |
| topic | ferroptosis; postmortem aging; quality; iron homeostasis imbalance; redox imbalance; lipoperoxidation |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-037.pdf |
| work_keys_str_mv | AT haodannituxiaohangguoshiyuzhuyongzhiwangdaoyingxuweiminlipengpeng researchprogressinferroptosisduringpostmortemagingofmuscleanditsrelationshipwiththequalityoffreshmeat |