Effects of ascorbic and citric acid on beef lumbar vertebrae marrow colour

Citric acid was evaluated as a way of improving ascorbic acid’s ability to stabilize beef lumbar vertebrae colour in high-oxygen packaging (MAP; 80% O2/20% CO2). Vertebrae were treated with citric acid (1%, 3%, or 10%), ascorbic acid (1%, 3%, or 10%), or a combination of both. Citric acid demonstrated no positive effects (P > 0.05), compared with ascorbic acid, which inhibited (P < 0.05) discolouration throughout the 7d display. Although ascorbic acid inhibited discolouration (visual colour and a∗; P < 0.05), 3% and 10% ascorbic acid were most effective. However, if vertebrae are displayed for less than 7d, there may be no significant colour-stabilizing advantages associated with increasing ascorbic acid from 3 to 10%. The significant oxidizing effects of citric acid at 10% were reversed (P < 0.05) by ascorbic acid. Combining citric and ascorbic acid had no synergistic affect (P > 0.05) on vertebrae colour.