Table 2.

Meat quality as a result of oxidative stress in poultry.

Reference	Effect of oxidative stress
He et al., 2019	Increased water holding capacity
Chen et al., 2022	Decreased in meat quality parameters
(Zhang et al., 2012)	Lower redness
Wang et al., 2009)	Negatively affected water holding capacity
(Jongberg et al., 2014)	Increased toughness of the skin
Utrera et al. (2014)	Texture Hardness increased
(Archile-Contreras and Purslow, 2011)	Texture Hardness increased
(Min and Ahn, 2005)	Decreased flavor of the meat