Ascorbate is used to prevent fading and extend which process?

• A. Prevents fading
• B. Increases fat content
• C. Inhibits bacterial growth
• D. Causes dehydration

Answer: (A)

Ascorbate acts as an antioxidant in meat products, protecting the red color by preventing oxidative discoloration. By reducing metmyoglobin back to the vibrant red form and slowing oxidation, it keeps the product looking red for longer. That’s why the effect described is extending color stability or appearance—so the option that states it prevents fading best captures the main outcome. The other choices don’t fit because ascorbate isn’t about increasing fat content, it’s not primarily used to inhibit bacterial growth, and it doesn’t cause dehydration.