中文摘要：

在肉的宰后成熟过程中会伴随着肌肉蛋白质的氧化并导致肉的食用品质劣变。本文综述近年来在肉品领域关于蛋白质氧化的研究成果，主要阐述肌肉蛋白质氧化机制以及蛋白氧化对肉宰后成熟的影响，包括对肉色、嫩度、持水力及营养价值等食用品质指标的影响，旨在为有关肉类蛋白氧化研究提供一定的参考，并对未来的研究方向进行展望。

英文摘要：

Oxidative reaction is common during the post-mortem aging process and has significantly negative impacts on meat quality. In this paper, current research related to protein oxidation in meat, mainly concentrating on oxidation mechanisms and its effect on meat aging, color, tenderness, water-holding capacity and nutritional value has been discussed. All of these investigations will provide a reference for corresponding studies and future research progress.