Effect of supplemental vitamin E on the color and case-life of top loin steaks and ground chuck patties in modified atmosphere case-ready retail packaging systems

Retail packages (n=384; 24 of each product in each treatment by storage combination) of ground chuck patties (GC) and top loin steaks (TL) were used to evaluate effects of dietary supplementation of Vitamin E (VITE) to cattle on product performance when packaged in a modified atmosphere case-ready packaging system (MAP). Products from control (CON) animals and cattle fed 500 IUanimal−1day−1 for 124 days were evaluated. Color properties, lipid oxidation, and α-tocopherol concentration were measured. Analysis revealed a higher concentration of α-tocopherol in VITE samples compared with control samples for top loin steaks and ground chuck patties. In comparison to CON cuts, maximum display life was improved by 3 and 0.9 days with VITE for top loin steaks and ground chuck patties, respectively. This study suggests that VITE supplementation would be beneficial in improving lipid and color stability of beef products stored in high oxygen MAP packaging systems.