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.
