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Effect of Different Light Sources on Discoloration of Fresh Ground Beef
Color of fresh meat has a distinct impact on consumer purchasing habits. If a product shows signs of discoloration this can cause purchase discrimination by many consumers, thus leading to discounted prices or spoilage causing significant profit loss to the meat industry. This study was conducted to analyze the effects of two different lighting sources [fluorescent (FLO) and light emitting diode (LED)] used in retail settings on the rate of discoloration of fresh ground beef. Fresh, never frozen beef was ground and fat added to achieve approximately 30% fat. Sixty three, 113.4 g patties were packaged on Styrofoam® trays, overwrapped with oxygen permeable film, and divided into three light treatments: LED, FLO, and dark (DRK; used as a control). Patties were then placed into their respective lighting chambers in the cooler that was approximately 1.1 oC. Over the next seven days, three patties were removed each day from each lighting chamber for surface temperature, L*,a*,b* readings, oxymyoglobin content (OMb2) and fat and moisture percentage analyses. Data showed that surface temperatures ranged from 0.39 to 5.39 oC. FLO patties were warmer (P < 0.05) than DRK and LED patties. Patty temperatures under LED treatment were midrange of those of DRK and FLO. Redness of patties faded over time (P < 0.05) as evidenced by a* values with FLO treated patties having substantial fading after day three while LED treated values did not have a substantial decline until day five. Oxymyoglobin values revealed FLO treatment had the lowest amount of OMb2 (P < 0.05). Overall, data indicates that patties under LED lighting may increase shelf life by two days in a retail setting.
Keywords: Light source, color, LED, ground beef