| ADP | Adenosine diphosphate |
| ATP | Adenosine triphosphate |
| DNA | Deoxyribonucleic acid |
| DFD | Darkish red, firm, dry meat |
| DTPA | Diethylenetriamine pentaacetate |
| FAD | Flavin adenine dinucleotide |
| EDTA | Ethylenediaminetetraacetic acid |
| FMH | Flavin mononucleotide |
| HDL | High-density lipoproteins |
| HMG-CoA reductase | 3-OH-3-CH3-glutaryl coenzyme A reductase |
| 4-HNE | 4-Hydroxynonenal |
| LDL | Low-density lipoproteins |
| MAP | Modified atmosphere packaging |
| MDA | Malondialdehyde |
| mtDNA | Mitochondrial DNA |
| NAD | Nicotinamide adenine dinucleotide |
| NADPH | Nicotinamide adenine dinucleotide phosphate |
| PSE | Pinkish pale, soft, exudative meat |
| PUFA | Polyunsaturated fatty acids |
| TBARS | 2-Thiobarituric acid reactive substances |
| TVB-N | Total volatile basic nitrogen |
| UV | Ultraviolet |
| VLDL | Very low-density lipoprotein |
| WOF | Warmed-over flavour |
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