Display Life and Internal Cooked Color of Ground Beef from Vitamin E-Supplemented Steers |
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| Authors: | CL LAVELLE MC HUNT DH KROPF |
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| Affiliation: | Authors Lavelle, Hunt and Kropf are with the Dept. of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, KS 66506–0201. Address reprint requests to M.C. Hunt. |
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| Abstract: | The retail display life of fresh ground meat and the internal color of patties cooked to four endpoint temperatures (55, 65, 71, and 77°C) were determined for ground beef (10% fat) from vitamin E-supplemented (500 and 2000 IU) or nonsupplemented steers. Vitamin E supplementation increased (P < 0.05) the retail dissolve life of the meat by 12 and 42 lir for 500 and 2000 IU, respectively Vitamin E did not akect (P > 0.05) internal cooked color or expressible juice color of the patties, and it did not cause premature browning or persistent redness. Increased levels of vitamin E supplementation decreased (P < 0.05) TBA values but had no effect on total reducing activity or oxidation-reduction potential. |
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| Keywords: | beef internal color display-life vitamin E dietary supplement |
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