The interactions of three natural antioxidants, tea catechins, carnosine, and alpha-tocopherol and their effect on color, lipid stability, Metmyoglobin percentage and Metmyoglobin-reducing activity of raw beef patties were evaluated. Increase in the content of tea catechins in the mixture lead to higher lipid stability and lower Metmyoglobin percentage. Carnosine had a notable effect on improving Metmyoglobin-reducing activity and producing better color stability at a low concentration. alpha-Tocopherol and tea catechins enhanced lipid stability. Interaction between tea catechins, carnosine, and alpha-tocopherol improved lipid stability and color stability of raw beef patties. The optimal values of tea catechins, carnosine, and of alpha-tocopherol in the mixture were 3-19%, 78-94%, and 0-12%, respectively. (C) 2009 Elsevier Ltd. All rights reserved.