Effect of L-ascorbic acid on the quality of beef burger during refrigeration storage / Aznor Nizam Adli

Ascorbic acid has an important role in processed meat products particularly thus involve preservation with nitrite and nitrate. For many years it has been used to maintain the fresh color of unprocessed meat. This study was conduct to study the effect of the addition of L-ascorbic acid at 0, 100, 200,-300, 400 and 500 ppm on the quality of beef burger. The analysis involved the effect on peroxide value, pH, fatty acid, and water holding capacity and sensory evaluation. This study showed that L-ascorbic acid did affect the quality of beef burger especially when applied at 500 ppm.