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Shelf life of fresh meat products under LED or fluorescent lighting

Author:
Steele, K.S., Weber, M.J., Boyle, E.A.E., Hunt, M.C., Lobaton-Sulabo, A.S., Cundith, C., Hiebert, Y.H., Abrolat, K.A., Attey, J.M., Clark, S.D., Johnson, D.E., Roenbaugh, T.L.
Source:
Meat science 2016 v.117 pp. 75-84
ISSN:
0309-1740
Subject:
Enterobacteriaceae, chops, color, discoloration, fluorescence, fluorescent lighting, ground beef, ground turkey meat, lipid peroxidation, longissimus muscle, plate count, pork, raw meat, shelf life, steaks, temperature, thiobarbituric acid-reactive substances
Abstract:
Enhanced pork loin chops, beef longissimus lumborum steaks, semimembranosus steaks (superficial and deep portions), ground beef, and ground turkey were displayed under light emitting diode (LED) and fluorescent (FLS) lighting in two multi-shelf, retail display cases with identical operating parameters. Visual and instrumental color, internal product temperature, case temperature, case cycling, thiobarbituric acid reactive substances (TBARS), and Enterobacteriaceae and aerobic plate counts were evaluated. Under LED, beef products (except the deep portion of beef semimembranosus steaks) showed less (P<0.05) visual discoloration. Pork loin chops had higher (P<0.05) L* values for LED lighting. Other than beef longissimus lumborum steaks, products displayed under LED lights had colder internal temperatures than products under FLS lights (P<0.05). Under LED, pork loin chops, ground turkey, and beef semimembranosus steaks had higher (P<0.05) values for TBARS. LED provides colder case and product temperatures, more case efficiency, and extended color life by at least 0.5d for longissimus and semimembranosus steaks; however, some LED cuts showed increased lipid oxidation.
Agid:
5261336