ABSTRACT: γ-Oryzanol and α-tocopherol were added to beef patties as natural antioxidants. Beef patties containing 100 ppm γ-oryzanol had higher oxidative stability (P <0.05) during storage at 4 °C than did beef patties with other antioxidants and without antioxidant. Thiobarbituric acid-reactive substances (TBARS) values, warmed over flavor (WOF) scores, C-7 oxidized cholesterol derivatives (OCDs), and concentrations of both hydroperoxide and hexanal in the cooked beef containing γ-oryzanol were significantly lower than those of other treatments (P < 0.05). All variables had similar trends during the refrigerated storage. Significant correlations were found between TBARS and C-7 OCDs, TBARS and WOF, hydroperoxide and hexanal, and hexanal and WOF (P < 0.05).