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Summary: This study aimed to determine differences in protein and lipid oxidation between bacon with KCl and calcium ascorbate (alternative) and with NaCl (traditional) during a two‐month storage process. At the beginning of storage, the carbonyl content and thiobarbituric acid reactive substances (TBARS) in alternative salt bacon were higher than those in traditional bacon, while the sulphhydryl content, fluorescence intensity and the α‐helix structure of alternative salt bacon protein were lower than those of traditional bacon. As the duration of storage progressed from 0 to 60 days, the degree of oxidation of proteins and fats in both groups of bacon increased, and the degree of oxidation of alternative salt bacon was stronger than that of traditional bacon. The results indicated that alternative salts can promote physicochemical changes in bacon to some extent. The changes in the protein and lipid oxidation of the two kinds of bacon during storage may led to the production of key volatile flavour substances and taste substances, which require further investigation. [ABSTRACT FROM AUTHOR]

Summary: The effects of stewing at a constant temperature (95 °C) for different times (45 and 90 min) on the physicochemical characteristics of lean meat (LM) and lean meat in pork belly (LMIPB) were investigated. When the stewing time was 90 min, the hardness, springiness, cohesiveness and chewiness of LMIPB were 186.35 g, 0.07 (ratio), 0.18 (ratio) and 241.90 g lower than those of LM, respectively. The chemical changes in myofibrillar protein (MP) mainly including the degree of oxidation degradation, such as carbonyl content, cross‐linked polymer and β‐sheet, were increased with prolonged stewing time. The sulfhydryl content, Zeta potential (absolute value) and α‐helix were decreased markedly. The chemical changes of MP in the LMIPB were greater than those in the LM during the stewing process. These results indicated that fat in stewing process could promote the oxidation degradation of MP in meat, and then affected the texture characteristics of meat. [ABSTRACT FROM AUTHOR]