Advances in food science ineludibly require a profound study of food chemistry fundamentals. Consequently, we need to explore the environment where life and all underlying biological processes occur: the molecular level. The progress made in the last few years in relation to meat protein biochemistry enables revisiting the role that sulphur amino acids (SAA) play as redox-active muscle components. Beyond their participation as building blocks in the de novo synthesis of muscle proteins, protein thiols and other sulphur-containing species are active in controlling metabolic pathways, enzymatic processes, and redox reactions. Supplementation of SAA over nutritional requirements has been found to protect muscle lipids and proteins against oxidation, with subsequent benefits in terms of water-holding capacity, colour stability and sensory properties. As strong nucleophilic compounds, protein thiols establish assorted molecular interactions with other meat and non-meat electrophilic species (i.e. phytochemicals). Those interactions have been found to display remarkable effects on the redox properties, functionality and digestibility of meat proteins. The comprehension of these chemistry fundamentals enables a rationale manipulation of SAA via animal nutrition and/or food formulation to guarantee meat quality and safety and furthermore, develop novel, safer and more nutritious muscle foods, with increased oxidative stability.

食品科学的发展无可争议地需要对食品化学基础知识进行深入研究。因此，我们需要探索发生生命和所有潜在生物过程的环境：分子水平。最近几年在肉蛋白质生物化学方面取得的进展使人们重新认识了硫氨基酸（SAA）作为氧化还原活性肌肉成分的作用。超越他们作为新生代的基础肌肉蛋白质，蛋白质硫醇和其他含硫物质的合成在控制代谢途径，酶促过程和氧化还原反应中很活跃。已发现补充SAA超过营养需求可保护肌肉脂质和蛋白质免于氧化，从而在保水能力，颜色稳定性和感官特性方面具有后续好处。作为强亲核化合物，蛋白质硫醇与其他肉类和非肉类亲电子物种（即植物化学物质）建立了各种分子相互作用。已经发现这些相互作用对肉蛋白质的氧化还原特性，功能和消化率显示出显着影响。