Editing Rancidification (section)

====Free-radical oxidation====
{{Main|Lipid peroxidation}}

The [[double bond]]s of an [[Fatty acid#Unsaturated fatty acids|unsaturated fatty acid]] can be cleaved by [[Radical (chemistry)|free-radical]] reactions involving molecular oxygen. This reaction causes the release of malodorous and highly [[Volatility (chemistry)|volatile]] [[aldehyde]]s and [[ketone]]s. Because of the nature of free-radical reactions, the reaction is catalyzed by sunlight.<ref name=":0" /> Oxidation primarily occurs with unsaturated fats. For example, even though meat is held under refrigeration or in a frozen state, the poly-unsaturated fat will continue to oxidize and slowly become rancid. The fat oxidation process, potentially resulting in rancidity, begins immediately after the animal is slaughtered and the muscle, intra-muscular, inter-muscular and surface fat becomes exposed to oxygen of the air. This chemical process continues during frozen storage, though more slowly at lower temperature. Oxidative rancidity can be prevented by light-proof packaging, oxygen-free atmosphere (air-tight containers) and by the addition of [[antioxidant]]s.<ref name=":0" />