Display life and internal cooked color of ground beef from vitamin e-supplemented cattle (1995)

Authors

C.L. Lavelle
Melvin C. Hunt
Donald H. Kropf

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

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.

Recommended Citation

Lavelle, C.L.; Hunt, Melvin C.; and Kropf, Donald H. (1995) "Display life and internal cooked color of ground beef from vitamin e-supplemented cattle (1995)," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.2039