Abstract

Retail display life of ground beef and internal color of patties cooked to four endpoint temperatures (131, 149, 160, and 17 1EF) were determined for ground beef (9% fat) from vitamin E-supplemented (500 and 2000 IU per day) steers. Visual scores indicated that the display time required for the 500 and 2000 vitamin E samples to reach an objectionable reddish-brown/brown color was increased by 12 and 32 hours, respectively, as compared with the 0 vitamin E samples. Patties did not differ in internal cooked color regardless of vitamin E level. Vitamin E was effective in increasing retail display color stability and did not affect cooked color.

Keywords: Cattlemen's Day, 1995, Kansas Agricultural Experiment Station contribution, no. 95-357-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 727, Beef, Visual display, Cooked color, Vitamin E, Ground beef, Color

How to Cite:

Lavelle, C., Hunt, M. C. & Kropf, D. H., (1995) “Display life and internal cooked color of ground beef from vitamin e-supplemented cattle”, Kansas Agricultural Experiment Station Research Reports 1(1), 80-82. doi: https://doi.org/10.4148/2378-5977.2039