A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef pattie model system

Ascorbic acid (0.1%) significantly inhibited metmyoglobin formation on the surface of ground beef but not in the bulk of the product where oxygen tens ion was lower. Carnosine (1.0%), however, significantly inhibited metmyoglo bin formation and brown color development throughout the product. The combi nations of carnosine and ascorbic acid were also very effective on inhibiti on of metmyoglobin formation and brown color development. Carnosine increas ed meat pH, cook yield and salt-soluble protein, but ascorbic acid had no e ffect on cook yield, and decreased meat pH and salt-soluble protein. Carnos ine was more effective on inhibition of lipid peroxidation than ascorbic ac id. Carnosine inhibited copper(II)-catalyzed ascorbate oxidation in a dose- dependent manner in model systems. Carnosine in conjunction with ascorbic a cid may be useful as a meat additive for increasing shelf-life as well as s tabilizing color of meat products. (C) 1998 Elsevier Science Ltd.. All righ ts reserved.