Light emitting diode effects on color stability of frozen beef
File(s)
Date
2010Author
O?Halleran, Michael J.
Advisor(s)
Claus, James R. (Mentor)
Metadata
Show full item recordAbstract
Effects of meat exposure to light (light emitting diode, LED; fluorescent) on color stability of air-bloomed and pure oxygen-bloomed fresh frozen beef steaks were determined. Colorimeter (CIE a*, chroma C*) and reflectance spectrophotometric measurements (%R630nm/%R580nm) did not document a difference (p>0.05) between lighting types on air-bloomed steaks for these redness indicators. However, LED lighting improved color stability in oxygen-bloomed steaks as determined by higher (p<0.05) values (more intense red) along with less metmyoglobin (MMb) accumulation compared to oxygen-bloomed steaks under fluorescent lighting. LED lighting also resulted in less (p<0.05) MMb compared to fluorescent lighting in air-bloomed steaks. Dependent variable measures of color determined that color deteriorated over display time regardless of bloom condition or lighting. Although LED lighting did extend beef color stability of oxygen-bloomed steaks, the extension was not beyond the shelf life of unfrozen beef and thus not of practical use to retailers.
Subject
Animal Science
Permanent Link
http://digital.library.wisc.edu/1793/48520Description
20 p.
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