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The effects of reducing ability on meat color stability and lipid oxidation in M. Longissimus and M. Semimembranosus of Hanwoo(Korean native cattle) beef were investigated. Samples were held 8 days at 1℃ and 90% RH, and then meat quality characteristics of Hanwoo beef were evaluated. Also, stability of meat color, myoglobin forms(%), lipid oxidation and reducing ability after a rapid denaturation test(30℃ during 5h) were investigated. CIE a*(redness), b*(yellowness), chroma(C*) values, oxymyoglobin and R630-R580 were significantly(p$lt;0.05) decreased during storage at 1℃ for two beef muscles. Also, reducing ability was significantly(p$lt;0.05) decreased during storage at 1℃and after a rapid denaturation test, then reducing ability had very poor stability. Two beef muscles after a rapid denaturation test had good color stability. Reducing ability negatively correlated with L* value, metmyoglobin(%), TBARS and POV, and positively correlated with a* and chroma values. Consequently, reducing ability of muscle is related to meat color stability and lipid oxidation.
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