Effects of dark storage time and UV-filtered fluorescent lighting during display on color stability of high-oxygen modified atmosphere packaged ground beef

摘要

Effects of temperature (0C and 4.4C) during dark storage (days 2-9) and display in non-UV and UV filtered fluorescent lighting on color stability of high-O-2 modified atmosphere packaged "case ready" ground beef was evaluated. Minimal shift in headspace O-2 and CO2 concentrations occurred during 9 days of storage and display. By day 3, product stored at 4.4C lost redness (Hunter +a) faster than that held at 0C. Visual panel ratings for lean color decreased (P < 0.05) after 7 days but were not affected by storage temperature. When packages stored 2, 4, or 6 days at 0C were displayed in light, Hunter +a values did not decline (P < 0.05) for the first day and in several instances were maintained for 2 days. Panel evaluations of displayed product substantiated high maintenance of redness of lean color. UV filtering of fluorescent lighting was not necessary for color stability of ground beef during display.