Myoglobin and lipid oxidation interactions: mechanistic bases and control.

By C. Faustman, Qun Sun, R. Mancini, S. Suman. Meat Science, 2010

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The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality (2011, background): “Generally, the rate of MMb accumulation in meat over time of storage seems to be related to the oxidation of fatty acids and the protective role of antioxidant molecules, such as vitamin E, appear to arise from their ability to control lipid oxidation (Faustman et al., 2010).”
Protein Oxidation: Basic Principles and Implications for Meat Quality (2013, background): “Many studies have focused on the interactions between protein and lipid oxidation, and increased evidence supports the idea that oxidation products from protein and lipid can further increase the oxidation in a reciprocal manner (Faustman et al., 2010).”
Myoglobin chemistry and meat color. (2013, background): “Although the role of lipid oxidation in rancidity development in meats has been well known for more than a century, its contribution to off-color phenomenon is relatively new (Faustman et al. 2010).”