Question

Lipid oxidation is a major factor limiting the shelf life of

• A. Frozen muscle tissue
• B. Dehydrated muscle tissue
• C. Irradiated meat
• D. Canned meat

Hint:

At very low water activities ($a_w < 0.2$), unhindered oxygen contact with exposed lipids dramatically accelerates lipid oxidation.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Lipid autoxidation is accelerated in meat matrices when protective water layers are removed and surface area exposure to oxygen is maximized.

Step 2: Detailed Explanation:
In dehydrated muscle tissue (dried meats, jerky), the removal of free and monolayer water exposes unsaturated membrane phospholipids to direct atmospheric oxygen and heme iron catalysts.
Without the protective hydration barrier, free radical chain propagation occurs rapidly, making lipid oxidation and rancidity the primary shelf-life limiting factor in dehydrated meats.

Step 3: Final Answer:
Thus, lipid oxidation is a major factor limiting the shelf life of dehydrated muscle tissue.