Abstract
ABSTRACTAntioxidant and color stability effects of carnosine and phytate were compared in a fresh beef model system and in cooked beef. Both compounds increased the rate of pH decline in pre‐rigor muscle. Phytate also increased the rate of post‐mortem glycogen catabolism. Both antioxidants inhibited metmyoglobin formation in raw samples during storage. Phytate was more effective than carnosine for inhibition of lipid peroxidation. Heme iron content was negatively related to lipid peroxidation in cooked beef (r=–0.92). Phytate was also more effective for inhibition of iron release from heme during cooking. Phytate is recommended over carnosine as an effective antioxidant in cooked meats.
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