Beef Color Stability and Composition in Cattle Fed High Levels of Vitamin E Following Prolonged Aging

This study aimed to evaluate supplementing high levels of vitamin E (α-tocopherol; 2,200 international units [IU]/d) to cattle and its impact on retaining ideal beef color after prolonged aging times. Fifteen Low-Choice strip loins from cattle fed high levels of vitamin E for the final 100 d on feed and 15 Low-Choice strip loins selected from a commercial lot of cattle were obtained. Loins were split into 3 equal portions, and sections were randomly assigned to 21, 42, or 63 d of wet aging under vacuum packaging, giving 6 treatments (Control-21, Control-42, Control-63, Vitamin E-21, Vitamin E-42, Vitamin E-63). Vitamin E–supplemented loins showed greater α-tocopherol content and less discoloration following retail display across 21, 42, and 63 d aging than control loins (P < 0.05). Concurrently, vitamin E loins exhibited greater a* (redness) and lower malonaldehyde (lipid oxidation) content and hue angle values during retail display across 21, 42, and 63 d aging than control loins (P < 0.05). Greater protein (P < 0.0001) and tendencies for lower moisture (P = 0.07) content were found in vitamin E loins compared to control. Subcutaneous fat samples from vitamin E–supplemented loins had a greater percentage of saturated fatty acids (P = 0.008), while control loins had greater percentages of branched-chain, cis-monounsaturated, t16:1, atypical dienes, conjugated linoleic acid, and omega-3 and omega-6 fatty acids (P < 0.02). This implies subtle dietary differences between fed cattle treatments. No differences in composite fatty acids were found in lean tissue (P > 0.05). Although minor changes in fatty acid and proximate composition exist across treatments, results suggest that vacuum-packaged beef from cattle fed high levels of vitamin E can sustain color stability and retail display life after prolonged aging, extending the time of ideal product quality in commodity beef products.