Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films

The effect of the type of packaging film (transparent vs. light-protecting red film) was evaluated on the formation of cholesterol oxidation products (COPs) in refrigerated horse meat slices stored in retail conditions under light exposure for 8 h. In meat wrapped with a transparent film, COPs increased from 233 (control) to 317 ug/g of fat, whereas the red film delayed cholesterol oxidation and offered protection against COPs formation, since COPs decreased from 173 (control) to 139 ug/g of fat after 8 h of light exposure. In addition, light opened the epoxy ring and led to the formation of triol, which was actually absent at T0. A proper packaging film may represent a useful strategy to retard oxidative degradation in a lightsensitive, high pigment- and fat-containing food, such as horse meat.