Color Stability and Microbial Growth Relationships in Beef as Affected by Endogenous α‐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°C. Temperature abuse at 25°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 α‐tocopherol concentrations in beef steaks did not affect panelist assessment of meat spoilage.