The synergistic effect of ribose, carnosine, and ascorbic acid on the sensory and physico‐chemical characteristics of minced bison meat

Ingredients such as ascorbic acid used to preserve redness of the raw meat, and carnosine and ribose used for flavor improvement have been incorporated into minced meats to increase consumer acceptance. The objective of this study was to investigate the possible synergistic effect of ascorbic acid, carnosine, and ribose on the sensory and physico‐chemical characteristics of minced bison meat. Samples included control (Co) ±1% carnosine (C), 0.1% ascorbic acid (A), 2% ribose (R) (w/w), and combinations of RC , RA , RCA in the same concentrations as the single ingredient samples. A trained sensory panel ( n  = 7) measured the intensity of the aromas and flavors of salty, sour, beef, and liver of the bison patties. A consumer acceptance panel ( n  = 59) evaluated color, aroma, flavor, texture, and overall acceptability of the patties. H unterlab colorimetry, shear force, cook loss, and drip loss percentage were measured on the cooked patties, and color and pH on the raw patties. The sample containing 2% ribose (R), 1% carnosine (C), and 0.1% ascorbic acid (A) in combination ( RCA ) showed a significantly higher consumer acceptance for aroma, which could possibly be attributed to the high beef aroma intensity measured by the descriptive analysis panel. RCA had the highest color acceptance which may be related to the high a* value for the cooked sample. RCA also had high overall acceptance corresponding to “like slightly.” Raw and cooked color values, shear force, pH, cook loss and drip loss percentages, and aroma and flavor attribute intensities for RCA were not significantly different from the control sample. The synergistic effect of ribose, carnosine, and ascorbic acid may positively affect the aroma and color of minced bison meat leading to higher overall acceptability without compromising sensory and physico‐chemical quality.