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The Impact Of Oxidative Stress On Postmortem Meat Quality, Nicolas J. Herrera

Department of Animal Science: Dissertations, Theses, and Student Research

Tenderness is the primary factor to influence consumer palatability in fresh meat. The tenderization of muscle is dependent on proteolytic mechanisms, including calcium dependent, non-lysosomal endogenous enzymes such as calpains and proteasomes. These mechanisms have been indicated alongside apoptosis early postmortem as cascades of apoptotic events promote ideal conditions for postmortem tenderization. Recent literature has identified oxidative stress-mediated events to be linked to apoptotic activity. Oxidative stress is defined as the overwhelming production of reactive species compared to homeostatic, endogenous antioxidants present within muscle systems. These conditions exhaust antioxidant function and facilitate reactive species to alter protein, lipid, or nucleic …