Correlation between meat color and l-carnitine content in livestock meats

In this study, the correlation between color of redness and L-carnitine content in meats was investigated using microplate enzymatic assays. The L-carnitine levels and its storage stabilities of domestic and imported livestock products in Korean markets were also studied. The results showed a high correlation (r=0.9764) between L-carnitine content and redness values of homogenized meat solution. Korean native cattle ('Hanwoo') meat showed the highest L-carnitine content (3.64±0.14 μmol/g) in meat samples analyzed in this study. The L-carnitine level of the meats decreases during periods of storage in cold and freezing conditions, and the level of decrease was more significant at 4°C than at -20°C, which suggests that the storage stability of L-carnitine is related to its storage temperature. This study gives reliable data about correlation between meat color of redness and L-carnitine content, and gives useful information to determine the characteristics of 'Hanwoo'.