Journal of Food Science · 2001 · 137 citations · 18 references
AgricultureAnimal SciencesFood ScienceFood AnalysisFood MicrobiologyMeat ScienceAnimal Product QualityMeat PackagingMeat Shelf LifeMeat SpoilageShelf-life AnalysisShelf-life Sensory AssessmentFresh Meat Shelf LifeLipid Oxidation MarkersMeat Spoilage AssessmentPackaged Meat OxidationSensory Quality EvaluationShelf LifeShelf Life QualitySurface Color
ABSTRACT: The effect of lighting conditions (darkness and either a standard supermarket fluorescent, a low‐UV, color‐balanced lamp, and the supermarket fluorescent with a UV filter) on the retail display life of fresh beef steaks packaged in a modified atmosphere was studied. Lighting without UV radiation led to a significant delay of meat spoilage, as assessed by surface color (a* and MetMb percentage), lipid oxidation (TBARS value), bacterial counts and sensory evaluation (discoloration and odor). Shelf life of fresh meat was extended from 12 to 22 to 28 d, similar to that of display in the darkness, by using either the low UV lamp or the fluorescent with a UV filter.
18