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Display Life and Internal Cooked Color of Ground Beef from Vitamin E‐Supplemented Steers
Author(s) -
LAVELLE C.L.,
HUNT M.C.,
KROPF D.H.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb04549.x
Subject(s) - browning , food science , vitamin , chemistry , vitamin c , white meat , cooked meat , biochemistry
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.