DISPLAY LIFE AND INTERNAL COOKED COLOR OF GROUND-BEEF FROM VITAMIN-E-SUPPLEMENTED STEERS

The retail display life of fresh ground meat and the internal color of patties cooked to four endpoint temperatures (55, 65, 71, and 77 degr ees C) were determined for ground beef (10% fat) from vitamin E-supple mented (500 and 2000 IU) or nonsupplemented steers. Vitamin E suppleme ntation increased (P < 0.05) the retail display life of the meat by 12 and 42 hr for 500 and 2000 IU, respectively. Vitamin E did not affect (P > 0.05) internal cooked color or expressible juice color of the pa tties, and it did not cause premature browning or persistent redness. Increased levels of vitamin E supplementation decreased (P < 0.05) TEA values but had no effect on total reducing activity or oxidation-redu ction potential.