Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids

► Oxidation in beef decreased with increasing dietary vitamin E. ► Oxidation in beef was higher in meat from flaxseed fed animals. ► Increasing α-tocopherol tissue levels resulted in lower drip loss values. ► Vitamin E did not correct the lower retail scores from flaxseed fed steers. ► Increased n-3 fatty acids levels require increased dietary antioxidants.