COLOR STABILITY AND MICROBIAL-GROWTH RELATIONSHIPS IN BEEF AS AFFECTED BY ENDOGENOUS ALPHA-TOCOPHEROL

Longissimus muscle from Holstein steers supplemented with vitamin E at 500 or 2000 mg/head/day showed less surface metmyoglobin accumulation than controls during 12 days storage at 4 degrees C. Temperature abuse at 25 degrees C for 24 hr increased metmyoglobin formation; vitamin E supplementation diminished the adverse effect of temperature abuse. No differences (P > 0.05) in bacterial load were observed among the 3 vitamin E treatments during storage. Sensory panelists preferred vitamin E-supplemented beef steaks in visual acceptance. Panelist assessment of discoloration correlated highly with a* value and hue angle. in general, elevated alpha-tocopherol concentrations in beef steaks did not affect panelist assessment of meat spoilage.