Lipid oxidation has long been recognized as a leading cause of quality deterioration in muscle foods and is often the decisive fac- tor in determining food product storage life (Frankel 1993).

• 脂质氧化长期以来一直被公认为是导致水质恶化的食品和肌肉往往是决定性因子确定食品贮存寿命（弗兰克尔1993年） 。