Ion-exchange chromatography and ultra-filtration permeation were used to extract carnosine from the eel Anguilla japonica. In an investigation of its antioxidant properties, the eel carnosine prevented lipid peroxidation in linoleic acid systems, scavenged free radicals, and exhibited superoxide dismutase-like activity. These activities increased as the carnosine concentration increased. The nitrite scavenging effects (NSEs) of commercial carnosine and the eel carnosine were measured at various acidic pHs (1.2, 3.0, and 4.2). For both types of carnosine, the maximum NSE was observed at pH 1.2. At this pH, the NSE of the eel carnosine was 65.3%. Both types of carnosine were effective at maintaining reasonably good color of ground beef patties over 5 days of storage at $4^{circ}C$ and inhibited metmyoglobin formation as well as lipid peroxidation. These data suggest that the eel carnosine might be useful as a "natural" antioxidant in commercial production and storage of muscle foodstuffs.