Lavelle, C.L.Hunt, Melvin C.Kropf, Donald H.2010-09-102010-09-102010-09-10http://hdl.handle.net/2097/4928Retail 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.BeefVisual displayCooked colorVitamin EGround beefColorConference paper