This study was carried out to investigate the effects of various antioxidants on lipid oxidation in oil emulsion containing a different iron sources. At the same time, in order to investigate its antioxidant ability the carnosine was extracted from longismas Dorsi muscle in Hanwoo beef. Hanwoo beef treated with electrical stimulation(ES, 550V, 90sec) were prepared to evaluate the changes of antioxidant ability of carnosine. The antioxidant ability of carnosine in Hanwoo beef treated with ES was lower than that of non electrical stimulation(NES). Camosine contents tended to be decreased as storage time went by, and it showed a little degradation of carnosine during storage. In comparison with various antioxidants reacted with ferrous iron(Fe^(2+)) on thiobarbituric acid(TBARS) value in oil emulsion, sesamol and caffeic acid acted as a more effective antioxidants than those of carnosine. However, pure carnosine(0.51 ㎎ MDA/L) played a role as strong antioxidant, compared to that of control(1.36 ㎎ MDA/L). In case of carnosine reacted with hemoglobin(Hb), carnosine reduced to a TBARS value to 3.06 ㎎MDA/L, compared to 5.02 ㎎ MDA/L of control, which mean to show antioxidant ability in binding iron (Hb). But the antioxidant ability of carnosine did not show in carnosine reacted with superoxide in oil emulsion, compared to that of control.