ABSTRACT: Incorporation of δ-tocopherol using an ethanolic carrier to control lipid oxidation in impingement and ohmic cooked beef patties was evaluated, and quality characteristics were determined. Ethanolic δ-tocopherol delayed oxidative deterioration of cooked beef patties in both cooking methods. Ohmic cooked samples developed significantly higher (P < 0.05) thiobarbituric acid-reactive substances (TBARS) than impingement-cooked samples. Formation of TBARS significantly (P < 0.05) increased with storage time in both cooking treatments. Cooking method significantly (P < 0.05) influenced color and textural attributes of beef patties. Samples cooked by ohmic heater were lighter, displaying significantly (P < 0.05) larger L* color values. Additionally, ohmic samples were harder, chewier, and more cohesive (P < 0.05) than samples cooked with an impingement oven. Exogenous addition of ethanolic tocopherol can delay lipid oxidation and improve quality of cooked meat products.