April 7/Beijing/Journal of Engineering -- According to a study from Beijing, People's Republic of China, "The interactions of three natural antioxidants -- tea catechins, carnosine and alpha-tocopherol -- and their effect on color, lipid stability, Metmyoglobin percentage and Metmyoglobin-reducing activity of raw beef patties were evaluated. Increase in the content of tea catechins in the mixture led to higher lipid stability and lower Metmyoglobin percentage."
"Carnosine had a notable effect on improving Metmyoglobin-reducing activity and producing better color stability at a low concentration. Alpha-Tocopherol and tea catechins enhanced lipid stability. Interaction between tea catechins, carnosine and alpha-tocopherol improved lipid stability and color stability of raw beef patties," wrote F. Liu and colleagues, China Agricultural University.