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In formation of high quality of food products and their stability during storage, reduction reactions are important, their development can be estimated by measuring the reduction potential (ORP). The ORP value of meat products depends on many factors, including the nature of conjugated redox pairs, temperature, concentration of proand antioxidants. The objective was to study the process of preservation of meat with different pigment contents (pork, poultry) by curing compositions with low sodium content and their effect on the ORP of cured material, the rate of lipid and protein oxidation. The results indicate that the process of curing raw meat, both with sodium chloride and compounds with a low sodium content, is accompanied by a decrease in the ORP, which helps to stabilize the processes of pigment oxidation. A decrease in the amount of sodium chloride in the curing mixture composition contributes to inhibition of oxidative changes in lipids of the studied raw materials. Keywords—reduction potential, pH, sodium chloride, meat pigments, lipid oxidation, curing compositions, meat curing.

Reduction Potential of Meat, Depending on the Curing Composition