Dietary vitamin E supplementation provides a feasible option to extend the shelf life of meat. However, the costs of extra supplementation necessitate an accurate level of feeding to achieve the maximum return in product quality improvement. The current study aimed to quantify the effects of total dietary vitamin E intake on muscle α-tocopherol concentration in cattle and pigs, and to relate muscle α-tocopherol concentration to lipid oxidation and color of meat. Through computerized and manual searches, 13 studies with cattle and 10 with pigs were identified that have presented data on dietary vitamin E intake and muscle α-tocopherol concentration. Treatment means from 12 studies with beef and 14 with pork were used to evaluate the effects of muscle α-tocopherol concentration on lipid oxidation, as represented by thiobarbituric acid reactive substances in meat stored or retail displayed at chilled temperatures.