Quality parameters and oxidative stability of lamb during ageing

The aim was to determine the quality parameters and oxidative stability of colour, lipids and proteins (formation of carbonyls) of vacuum packed lamb at a constant temperature of 2 °C ±1 °C up to 15 days post mortem. The suitability of lamb loin (longissimus lumborum) for ageing and optimal ageing period to obtain optimum sensory properties, especially tenderness and aroma was determined. A sample of 100 g lamb meat contains 23.48 g protein, 69.66 g water and 5.48 g fat. Lamb samples were the most tender after 11 days (both, sensory assessed and instrumentally measured – share force decreased by 61%) and had the best aroma after 15 days post mortem. In the meantime, the lamb became significantly brighter and more saturated (higher L*, a* and b* values), the content of secondary lipid oxidation products increased (1.7 times higher amount of malondialdehyde), and the content of protein carbonyls decreased to the initial value, despite an initial increase observed 11 days post mortem. We found that lamb loin is suitable piece for ageing; the optimal duration of ageing of loins is 15 days post mortem.

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Comparison of Lipid and Protein Oxidation Products and their Impact on Colour Stability in Bison Longissimus Lumborum and Psoas Major Muscles

Meat and Muscle Biology ◽

10.22175/mmb.10835 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

M. M. Hasan ◽

V. Sood ◽

C. Erkinbaev ◽

J. Paliwal ◽

S. Suman ◽

...

Keyword(s):

Regression Analysis ◽

Ageing Time ◽

Protein Carbonyl ◽

Oxidation Products ◽

Protein Carbonyl Content ◽

Lipid Oxidation Products ◽

Longissimus Lumborum ◽

Retail Display ◽

Ageing Period ◽

Psoas Major

ObjectivesTo compare lipid (malondialdehyde [MDA], 4-hydroxy-2-nonenal [HNE]) and protein (carbonyl content [CAR]) oxidation products and determine their influence on color stability in two bison muscles (longissimus lumborum [LL; color stable] and psoas major [PM; color labile]).Materials and MethodsA total of 10 longissimus lumborun (LL) and 10 psoas major (PM) from five A1 grade bison carcasses were obtained from a commercial slaughter plant within 48 h post-mortem. From each muscle, a 10-cm thick piece was removed and subsampled for evaluation of pH, MDA (by thiobarbituric acid assay), HNE (by ELISA) and CAR (by 2,4-dinitrophenylhydrazine). These measurements allowed the establishment of a baseline for the different oxidation products. The remainder of the muscles were cut into two equal portions, and each portion was vacuum-packaged and assigned to an ageing period of 7 and 14 d at 2°C. At the end of each ageing period, each muscle portion was removed from their packages, pH measured, and steaks obtained for sensory (muscle and discoloration scores) and instrumental color measurements (L*, a* and b*) over 5 d of retail display, and for estimation of MDA, HNE and CAR. After 5 d in retail display and following color and pH measurements the steaks were removed and collected for MDA, HNE and CAR determination. Data were analyzed as a completely randomized design with a split-split plot arrangement. Additionally, correlation and regression analysis were performed to identify the influence of the measured attributes on color.ResultsRegardless of the ageing time, LL showed greater redness and lower surface discoloration by instrumental (a* value; P = 0.04) and sensory (P < 0.01) color evaluation than PM at the end of the retail display. Furthermore, LL exhibited lower MDA, HNE and CAR content compared to PM (P < 0.05). A three-way interaction (muscle × ageing time × retail day display) was detected on MDA content, where PM presented a higher level of MDA with increasing ageing time and retail display than LL (P = 0.02). The pH was not different between LL and PM (P > 0.05) steaks.In both muscles, Pearson (r) and Spearman (rs) correlation coefficients indicated that MDA was the oxidation compound showing the highest correlation to a* (r = –0.78; P < 0.01) and discoloration (rs = 0.81; P < 0.01) scores, followed by a moderate correlation with HNE and CAR (r or rs < 0.7; P < 0.01). The pH did not exhibit correlation with color traits, except for lightness, in both muscles. For the stepwise regression analysis, the main variable entered into the equation for predicting a*, color and discoloration score in PM muscle was MDA with an R2 of 0.72, 0.75 and 0.78, respectively, while for LL muscle, MDA presented an R2 of 0.62, 0.68 and 0.66;, respectively. The pH, HNE and CAR only explained an additional 2% of the variation in those attributes.ConclusionThe results of color attributes corroborated that bison LL is a color-stable muscle due to the lower level of protein and lipid oxidation products developed during storage and retail display compared to PM muscle, which is considered color-labile muscle. The MDA seemed to have remarkable importance in the color deterioration than HNE and CAR, particularly in bison PM muscle.

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PSIV-5 Can dietary oxidized protein induce oxidative stress in pigs?

Journal of Animal Science ◽

10.1093/jas/skz122.319 ◽

2019 ◽

Vol 97 (Supplement_2) ◽

pp. 181-181

Author(s):

Carl A Frame ◽

Logan R Kilburn ◽

Erika M Johnson ◽

Mariana C Rossoni Serao

Keyword(s):

Oxidative Stress ◽

Companion Animals ◽

Thiobarbituric Acid ◽

Oxidation Products ◽

Protein Carbonyls ◽

P Value ◽

Thiobarbituric Acid Reactive Substance ◽

Oxidation Treatment ◽

Crypt Depth ◽

Lipid Oxidation Products

Abstract Endogenous protein oxidation as a result of oxidative stress is known to reduce the efficiency of livestock species (Boler et al., 2012; DeRouchey et al., 2004; Dibner, Atwell, Kitchell, Shermer, & Ivey, 1996). Additionally, rendered by-products are common feedstuffs in livestock diets. During processing, these sources have the potential to become oxidized. While most research on oxidative stress has focused on consumption of dietary oxidized lipids, little research has been done in the area of dietary oxidized proteins and the potential to induce oxidative stress. The objective of this study was to determine the effects of dietary oxidized protein on oxidative stress in pigs. For this study, 30 pigs 6 weeks old were divided into three dietary treatments of control, medium, and high dietary oxidized protein. Each treatment was fed the same diet, with the exception of the degree of oxidation in bovine plasma which was included in the diet at 10 percent. Pigs were fed for 19 days and then euthanized for tissues collected. Jejunum, liver, and colon were collected along with urine and plasma samples on day 0 and 18. Jejunum samples were also collected for histology. Markers of oxidative stress included protein carbonyls, thiobarbituric acid reactive substance (TBARS), 8-hydroxyguanine, and glutathione peroxidase activity. Pigs in the high oxidation treatment had an increase in crypt depth of 16 percent (p-value less than 0.05) when compared to control further resulting in an 11 percent decrease in villi height to crypt depth ratio (p-value less than 0.05). Additionally, lipid oxidation products, measured by TBARS, was 28 percent greater in the liver of pigs in the medium oxidation treatment (p-value less than 0.05) when compared to control. Even with the short duration of this study, dietary oxidized protein did impact the oxidative status of the animal. Using pigs as a model for companion animals, it could be hypothesized then that long-term exposure could have implications on longevity.

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25 Cooking method and muscle type impact volatile compound development in beef steaks

Journal of Animal Science ◽

10.1093/jas/skz397.051 ◽

2020 ◽

Vol 98 (Supplement_2) ◽

pp. 22-23

Author(s):

Kelly R Vierck ◽

Jerrad F Legako ◽

J Chance Brooks

Keyword(s):

Volatile Compound ◽

Solid Phase ◽

Gluteus Medius ◽

Oxidation Products ◽

Gas Chromatography Mass Spectrometry ◽

Cooking Methods ◽

Triceps Brachii ◽

Cooking Method ◽

Lipid Oxidation Products ◽

Longissimus Lumborum

Abstract The objective of this study was to determine the influence of dry heat cookery on beef flavor development of multiple beef muscles. Beef strip loins, top sirloin butts, tenderloins, shoulder clods, and chuck rolls were collected from USDA Low Choice carcasses (Small00-Small100 marbling; n = 20). Subprimals were wet aged in the dark for 21 d at 0 - 4℃. Following aging, subprimals were fabricated into 2.54 cm thick steaks of the following muscles: Gluteus medius (GM), Infraspinatus (IF), Longissimus lumborum (LL\), Psoas major (PM), Serratus ventralis (SV), and Triceps brachii (TB). Steaks were cooked to a medium degree of doneness (71℃) on one of four randomly assigned cooking methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), or salamander broiler (SALA). Volatile compound analysis was conducted using gas chromatography-mass spectrometry with solid phase microextraction. Data were analyzed as a split plot arrangement, with subprimal serving as the whole plot factor and cooking method serving as the subplot factor. The majority of compounds evaluated were impacted by the cooking method main effect (n = 21), followed by the cooking method × muscle interaction (n = 18), and muscle (n = 12). Charbroiler GM steaks produced the greatest amount of methional, 2,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine compared to all other treatments (P < 0.05). Charbroiler and CLAM steaks produced the greatest concentration of methylpyrazine and trimethylpyrazine, as well as Strecker aldehydes (P < 0.05), indicating that more direct applications of heat increased Maillard product production. Steaks cooked using OVEN and SALA produced more lipid oxidation products, such as alkanes, aldehydes, and lipid derived ketones. Gluteus medius and SV steaks produced the greatest concentration of volatile compounds, with SV steaks producing an increased concentration of lipid derived compounds (P < 0.05) and GM steaks producing a greater concentration of Maillard products (P < 0.05). These data indicate that cooking method has a direct impact on the flavor profile produced by steaks.

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Physicochemical properties and lipid oxidation parameters of selected muscles of Puławska breed fatteners during 14-day ageing in vacuum packaging

Medycyna Weterynaryjna ◽

10.21521/mw.6422 ◽

2020 ◽

Vol 76 (07) ◽

pp. 6422-2020

Author(s):

PIOTR DOMARADZKI ◽

PIOTR SKAŁECKI ◽

MICHAŁ PRASOW ◽

MAREK BABICZ* ◽

MARIUSZ FLOREK

Keyword(s):

Physicochemical Properties ◽

Quality Indicators ◽

Thiobarbituric Acid ◽

Quality Characteristics ◽

Post Mortem ◽

Lipid Quality ◽

Adjacent Part ◽

Longissimus Lumborum ◽

Ageing Period ◽

Oxidation Parameters

The aim of this study was to determine the influence of the ageing period on the physicochemical properties and lipid quality indicators of pig meat from the native Puławska breed. The experiment was carried out on samples of skeletal muscles (adjacent part of M. longissimus thoracis and M. longissimus lumborum – LTL, and M. semimembranosus – SM) collected 24 h after slaughter from 30 carcasses of Puławska castrated male pigs. Following collection, samples were packaged in vacuum and stored for up to 14 day at a temperature of 4°C (± 1°C). The meat pH, colour (CIE L*a*b*), water-holding capacity (drip loss – DL and cooking loss – CL), shear force (WBSF), energy force, and lipid quality indicators (free fatty acids – FFA, peroxide value – PV, and thiobarbituric acid reactive substances expressed as malondialdehyde MDA – TBARS) were measured. A typical course of postmortem glycogenolysis for normal meat was demonstrated. The pH of muscles 45 min after slaughter was 6.55 for LTL and 6.61 for SM, and after 24 h it was 5.62 and 5.66, respectively. As ageing progressed, the DL of the meat increased significantly (on average 2.4 times), while CL were not significantly changed, being 24.83% on average. WBSF decreased by approximately 40% for LTL, and by 18% for SM. The WBSF value adopted for tender meat (< 45 N/cm2) was obtained on day 14 of the experiment. The progressive oxidative changes in intramuscular fat were not advanced, averaging from 2.06% for FFA, 0.62 meq O2/kg for PV and 0.24 MDA/kg for TBARS on day 4 post mortem to 3.71%, 1.82 meq O2/kg and 0.48 mg MDA/kg, respectively, on day 14 post mortem. Ageing of pork under vacuum positively influenced the quality characteristics of the meat, with relatively minor oxidative changes. An extended ageing period of up to 14 days can measurably improve the quality characteristics of fresh meat obtained from Puławska breed pigs, especially for culinary purposes.

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Effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigs

Asian-Australasian Journal of Animal Sciences ◽

10.5713/ajas.19.0133 ◽

2020 ◽

Vol 33 (9) ◽

pp. 1477-1486

Author(s):

Marcelise Regina Fachinello ◽

Eliane Gasparino ◽

Alessandra Nardina Triccia Rigo Monteiro ◽

Cleiton Pagliari Sangali ◽

André Vinicius Sturzenegger Partyka ◽

...

Keyword(s):

Lipid Oxidation ◽

Block Design ◽

Thiobarbituric Acid ◽

Linear Increase ◽

Oxidation Products ◽

Hepatic Tissue ◽

Dpph Radical ◽

Antioxidant Power ◽

Lipid Oxidation Products ◽

Longissimus Lumborum

Objective: The objective of this study was to evaluate the effect of different levels of lycopene supplementation on the carcass traits, meat quality, concentration of lipid oxidation products and antioxidant potential in the meat and liver of finishing barrows and gilts.Methods: A total of 40 barrows and 40 gilts were allotted in a completely randomized block design, arranged in a 2×5 factorial scheme, consisting of two sexes (barrows and gilts) and five dietary levels of lycopene (0, 12.5, 25.0, 37.5, and 50.0 mg/kg). In addition, four storage times (0, 24, 48, and 72 h), at 4°C, were added to the model to evaluate the longissimus lumborum muscle.Results: An interaction (p = 0.010) was observed between storage periods and dietary lycopene levels. The unfolding of the interaction (lycopene×period) showed a decreasing concentration of malondialdehyde concentration as the dietary lycopene increased, at all storage periods. No interactions (p>0.050) were observed for the 2,2 diphenyl 1 picrylhydrazyl (DPPH) in the pork. However, the percentage of DPPH radical inhibition reduced (p = 0.001) up to 72 h. Additionally, there was a linear increase (p = 0.001) in the capture of DPPH radicals by antioxidants, as the dietary lycopene increased. No interactions were observed (p>0.05) between the evaluated factors in liver. However, lipid oxidation was reduced by supplementing lycopene in pig diets. The capture of the DPPH radical, resulted increase in the antioxidant power exerted by lycopene in the liver (p = 0.001). The concentrations of the thiobarbituric acid reactive substances and DPPH in the liver were affected by sex (p = 0.001).Conclusion: Dietary supplementation of lycopene reduced the water loss during thawing and was effective in protecting against oxidation of the longissimus lumborum muscle and liver until 72 hours of storage, and the best results were obtained by supplementing with 50.0 mg of lycopene/kg of diet.

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The Influence of Different Levels of Sodium Nitrite on the Safety, Oxidative Stability, and Color of Minced Roasted Beef

Sustainability ◽

10.3390/su11143795 ◽

2019 ◽

Vol 11 (14) ◽

pp. 3795 ◽

Cited By ~ 2

Author(s):

Karolina M. Wójciak ◽

Dariusz M. Stasiak ◽

Paulina Kęska

Keyword(s):

Lipid Oxidation ◽

Oxidative Stability ◽

Sodium Nitrite ◽

Ph Value ◽

Thiobarbituric Acid ◽

Heme Iron ◽

Oxidation Products ◽

Lipid Oxidation Products ◽

Beef Products ◽

Inclusion Level

This study focuses on collecting actual data on the workable possibility of reducing the technological use of nitrites in beef products according to the present trends in nutrition, especially in terms of European Union (EU) food law. Measurements of safety by technological (pH value, water activity, N-nitrosamine), microbiological, oxidative stability (thiobarbituric acid reactive substances, oxidation-reduction potential), and color parameter (CIE L*a*b*, total heme pigment and heme iron) methods were taken after production and storage. The roasted beef with a reduced inclusion level of sodium nitrite (75 mg/kg and below) was more vulnerable to lipid oxidation. The quantities of primary lipid oxidation products were related to the sodium nitrite inclusion level (50–150 mg/kg). Clostridium spp., Staphylococcus aureus, and Listeria monocytogenes were not detected in any of the samples tested during all the experiments. The total count of Enterobacteriaceae increased with the decrease in sodium nitrite content, from log 2.75 cfu/g at the highest to log 6.03 cfu/g at the smallest addition of nitrite. The obtained results revealed that the addition of 100 mg/kg of sodium nitrite would be adequate for minced roasted beef, without significant unexpected effects on color, oxidative stability, and microbiological safety compared with the control (150 mg/kg).

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Ultrasound for Meat Processing: Effects of Salt Reduction and Storage on Meat Quality Parameters

Applied Sciences ◽

10.3390/app11010117 ◽

2020 ◽

Vol 11 (1) ◽

pp. 117

Author(s):

Elena S. Inguglia ◽

Daniel Granato ◽

Joseph P. Kerry ◽

Brijesh K. Tiwari ◽

Catherine M. Burgess

Keyword(s):

Processing Time ◽

Thiobarbituric Acid ◽

Quality Parameters ◽

Oxidation Products ◽

Meat Processing ◽

Sodium Reduction ◽

Salt Reduction ◽

E Coli ◽

Lipid Oxidation Products ◽

Spoilage Bacteria

Meat samples (Longissimus dorsi) were processed using an ultrasonic (US) probe system (20 kHz) and a US bath (33 kHz), in brine solutions of 15% NaCl or NaCl/KCl. Selected quality parameters, namely hardness (Warner–Bratzler shear force, WBSF), secondary lipid oxidation products (thiobarbituric acid reactive substances, TBARs) and total colour difference (TCD) were analysed at day 0 and day 60. Inoculated E. coli and L. innocua cells, total viable counts and lactic acid bacteria were also monitored for 60 days on meat stored at 4 and 10 °C. US brining could achieve a 25% sodium reduction in a shorter processing time. No changes were observed for WBSF and TBARs values; noticeable colour differences (ΔΕ > 5) were measured in US-treated samples at the end of storage. Whilst no differences were observed in the levels of inoculated and spoilage bacteria on the meat surface, a significant reduction in E. coli in the brine subjected to US treatment indicates the potential of US as a hurdle technology to prevent cross contamination during meat processing. These results suggest that US processing, in combination with KCl, could assist current sodium reduction strategies improving processing time. In addition, the potential effects for decontamination of brining tanks increasing the shelf-life of the brine and preventing processing losses are highlighted.

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Curcumin reduces enteric isoprostane 8-iso-PGF2α and prostaglandin GF2α in specific pathogen-free Leghorn chickens challenged with Eimeria maxima

Scientific Reports ◽

10.1038/s41598-021-90679-5 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Victor M. Petrone-Garcia ◽

Raquel Lopez-Arellano ◽

Gabriela Rodríguez Patiño ◽

Miriam Aide Castillo Rodríguez ◽

Daniel Hernandez-Patlan ◽

...

Keyword(s):

Pilot Study ◽

Broiler Chickens ◽

Solid Phase ◽

Oxidation Products ◽

Specific Pathogen Free ◽

Post Challenge ◽

Eimeria Maxima ◽

Lipid Oxidation Products ◽

Challenge Control ◽

Specific Pathogen

AbstractThe purpose of this pilot study was to evaluate and determine the concentration of prostaglandin GF2α (PGF2α) and isoprostane 8‐iso‐PGF2α in plasma and intestine of specific pathogen-free (SPF) Leghorn chickens challenged with Eimeria maxima, with or without dietary supplementation of curcumin using solid‐phase microextraction and ultra‐performance liquid chromatography/tandem mass spectrometry. Eighty 1-day-old male SPF chickens were randomly allocated to one of four groups with four replicates (n = 5 chickens/replicate). Groups consisted of: (1) Control (no challenge), (2) Curcumin (no challenge), (3) Eimeria maxima (challenge), and (4) Eimeria maxima (challenge) + curcumin. At day 28 of age, all chickens in the challenge groups were orally gavaged with 40,000 sporulated E. maxima oocysts. No significant differences (P > 0.05) were observed in the groups regardless of the treatment or challenge with E. maxima. Enteric levels of both isoprostane 8‐iso‐PGF2α and PGF2α at 7 days and 9 days post-challenge were significantly increased (P < 0.01) compared to the non-challenge control chickens. Interestingly, the enteric levels of both isoprostane 8‐iso‐PGF2α and PGF2α at 7 days post-challenge were significantly reduced in chickens fed curcumin, compared to control chickens challenge with E. maxima. At 9 days post-challenge, only levels of isoprostane 8‐iso‐PGF2α in the enteric samples were significantly reduced in chickens challenged with E. maxima supplemented with curcumin, compared with E. maxima challenge chickens. No differences of isoprostane 8‐iso‐PGF2α or PGF2α were observed in plasma at both days of evaluation. Similarly, no significant differences were observed between the challenge control or chickens challenge with E. maxima and supplemented with curcumin at both times of evaluation. The results of this pilot study suggests that the antioxidant anti-inflammatory properties of curcumin reduced the oxidative damage and subsequent intestinal mucosal over-production of lipid oxidation products. Further studies to confirm and extend these results in broiler chickens are required.

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Comparison of Quality Changes in Eurasian Perch (Perca Fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage

Foods ◽

10.3390/foods10061405 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1405

Author(s):

Nima Hematyar ◽

Jan Mraz ◽

Vlastimil Stejskal ◽

Sabine Sampels ◽

Zuzana Linhartová ◽

...

Keyword(s):

Protein Oxidation ◽

Sodium Dodecyl ◽

Frozen Storage ◽

Storage Conditions ◽

Quality Parameters ◽

Protein Carbonyls ◽

Main Concern ◽

Refrigerated Storage ◽

Eurasian Perch ◽

Recirculating Aquaculture Systems

The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (-20 °C) and 12 days refrigerated (+4 °C) storage conditions—in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis.

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Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise

Antioxidants ◽

10.3390/antiox10020287 ◽

2021 ◽

Vol 10 (2) ◽

pp. 287

Author(s):

Donny W. H. Merkx ◽

Andries Swager ◽

Ewoud J. J. van Velzen ◽

John P. M. van Duynhoven ◽

Marie Hennebelle

Keyword(s):

Lipid Oxidation ◽

Oxidative Stability ◽

Shelf Life ◽

Onset Time ◽

Predictive Modelling ◽

Oxidation Products ◽

Food Emulsions ◽

Hydroperoxide Formation ◽

Life Tests ◽

Volatile Aldehydes

Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time, typically weeks, is considered a measure for oxidative stability of food emulsions, such as mayonnaise. To enable earlier assessment of compromised shelf-life, a predictive model for volatile off-flavor generation is developed. The model is based on the formation kinetics of hydroperoxides, which are early oxidation products and precursors of volatile aldehydes, responsible for off-flavor. Under accelerated shelf-life conditions (50 °C), hydroperoxide (LOOH) concentration over time shows a sigmoidal curvature followed by an acceleration phase that occurs at a LOOH-concentration between 38–50 mmol/kg, here interpreted as a critical LOOH concentration (CCLOOH). We hypothesize that the time at which CCLOOH was reached is related to the onset of aldehyde generation and that the characterization of the LOOH-generation curvature could be based on reaction kinetics in the first days. These hypotheses are tested using semi-empirical models to describe the autocatalytic character of hydroperoxide formation in combination with the CCLOOH. The Foubert function is selected as best describing the LOOH-curvature and is hence used to accurately predict onset of aldehyde generation, in most cases within several days of shelf-life. Furthermore, we find that the defining parameters of this model could be used to recognize antioxidant mechanisms at play.

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