Extraction and Activity of Carnosine, a Naturally Occurring Antioxidant in Beef Muscle

Several methods were tested to produce a carnosine‐containing antioxidant extract from beef muscle. Heat treatments, ultrafiltration and demineralization decreased total iron and hemin concentrations and increased antioxidant activity of a beef extract (2:l; water:muscle). Antioxidant activity of treated extracts was affected little by freeze‐drying but was increased by vacuum oven‐drying. Vacuum oven‐dried (VOD), demineralized, 100°C heated extract had the greatest antioxidant activity followed by VOD ultrafiltration permeate and VOD 100°C heated extract. A beef extract high in carnosine and low in prooxidants could have potential as a natural antioxidant.