Abstract
ABSTRACTLipid oxidation causes off‐ and rancid flavors that are serious problems during storage of fresh meat and precooked beef products. The objective of this study was to evaluate ascorbic acid with tumbling for retarding lipid oxidation in precooked roast beef. The sample without ascorbic acid had a significantly higher pH value compared to products with different ascorbic acid levels when stored up to day 7. The pH of roast beef was primarily dependent on the levels of ascorbic acid added. Tumbling did not influence lipid oxidation, but it caused roast beef to be more tender. However, there was a decrease in lipid oxidation with increased concentrations of ascorbic acid. Due to unsealed packuging, the release of moisture increased over storage time. The nonheme iron values were significantly increased at day 7 compared to day 0. The injection of 5000 ppm of ascorbic acid inhibited bacterial growth in refrigerated storage.
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