Influence And Analysis On Beef Color Of Different Light Intensity

Meat purchasing decisions are influenced by color more than any other quality factor because consumers use discoloration as an indicator of freshness and wholesomeness.Flavor is the second important factor affecting consumers' purchasing decisions.Nowadays,consumers can hardly judge softness,juiciness and flavor of packed meat.Thus,consumers must use color to predict the freshness of beef.Chilled meat are easily seen in the supermarket.In order to improve consumers' purchasing decisions,light sources and intensities in the cabinet become more important.There are many kinds of light sources such as fluorescent lamp,LED lamp and incandescent lamp,which scatter light into the cabinet.Fluorescent lamp and LED lamp are widely used because of high efficiency compared to incandescent lamp.LED lamp scatters light homogeneously and produces less heat compared to fluorescent lamp.Thus LED lamp may be benefit to improve color stability.At present,fluorescent lamp and LED lamp are widely used in the cabinet of supermarket.But light display and intensity are not uniform,which could result in discoloration of meat,causing unnecessary economic loss.Therefore,this paper aimed to study meat color stability under different light sources and intensities conditions.Results showed that high-oxygen modified atmosphere packaging improved color stability of striploin during the storage time compared to pallet packaging.Different light sources and intensities had no effect on pH value and purge loss of striploin.High-oxygen MAP steaks had lower content of Met Mb than pallet packaging steaks.The content of MetMb using pallet packaging gradually increased with the extension of storage timeBeef using modified atmosphere packaging under 500 lx of LED lamp significantly improved color stability in the cabinet at 4?.