LED lamp irradiation can extend the best color of meat

In this article, Samantha Kneeskern, a researcher at the American Zoological Society, describes how lighting effects can make beef grits look more attractive or uninteresting. In the fresh supermarket, beef cutter meat is a very sought-after protein products. The actual observation of supermarket sales of beef, beef meat accounted for 60%. When consumers in the selection of beef meat, they often value the color of meat. A good beef grinder, its color looks like a cherry-like bright red. Once the beef meat color turn dark, consumers usually do not buy, this kind of meat late is not a discount sale, is the annual loss of the US supermarket billions of dollars in the reimbursement of meat.

In general, retailers are using sunlamps, but there have been studies have pointed out that daylight lighting will make meat temperature, to make meat more easily change color. In contrast, LED fresh light not only has a high brightness, not easy to produce high temperature; use more efficient, longer life expectancy. Caro Lorantz, another author of the paper, mentions that the current popularity of LED lamps is low due to cost. According to the US Department of Energy data show that the current LED lamp utilization rate of only 5%, but by 2035 the utilization rate will increase to 85%, this change will also reduce the energy consumption rate of 75%.

In order to observe the contrast, research for 5% fat content and 25% of the beef grinder burger placed in fluorescent lamps, LED lights and without lighting, color, myoglobin, lipid oxidation and other changes Experiment, and fixed on odd days to remove meat for testing.

Undoubtedly, no matter what kind of light exposure, as long as the display cabinet in the longer, the degree of discoloration of meat will intensify. Every day observation can be found, compared to other lighting display cabinets in the row of hamburgers, the new color of the row of hamburgers more durable color. Then observe the other two cabinets, to the fifth day, it is interesting that the LED lights under the hue of the row of hue than the fluorescent tube under the control group was bright red.

Loranz pointed out that the general supply and demand in the case of beef tenderloin on the shelf to sell for no more than four days. The hamburger lay-up time was extended to seven days only in order to be able to adequately analyze all the possible changes of meat prior to the end of the life cycle. As shown in the photograph, the discrepancy was found on the fifth day.

The meat fat content is one of the parameters that affect the experiment. In the first, three, seven days out of the hamburger row can be found, no matter what kind of light, the fat content of 25% compared to the Hamburg row less bloodless. When consumers buy beef tenderloin, to know the high fat content of the product is relatively small part of the red meat, it looks like the color will be less.

Summary of the above, Lauraz believes that the selection of LED light show raw beef is a better choice. At present, the University of Missouri research team will be part of the muscles in the ground meat to do a similar comparative experiment to verify whether the experimental results and the above experimental results are the same.