The study found that LED lamp irradiation can extend the best color time

Samantha, a researcher at the American Academy of Animal Sciences, Kneeskern, in this article describes how the lighting effect makes the meat look more attractive or uninteresting. In fresh supermarkets, cattle meat is a very popular protein products. The actual observation of supermarket beef sales, beef mince accounted for 60% of the total of four. When consumers in the selection of beef mince meat, often pay attention to the color of meat. A good cow's meat. It looks like a cherry red. Once the meat is dark, consumers often do not choose to buy, such meat is not sold at the end of the year, is to become an annual loss of $one billion in the United States supermarket meat reimbursement.

The comparison of ground beef in different light conditions. (photo: Dr.CarolLorenzen)

Is there any way to prolong the time of the best color? University of Missouri scientific research assistant Jade Cooper meat and colleagues recently for the influence of supermarket fresh bovine meat color lamps were observed, relevant research works published in October "Animal Science Journal", please click here to watch. Study on fresh meat in the light of myoglobin (the meat pigmentation Dianzhi protein) influence and lipid oxidation.

In general, the retail industry is the use of fresh sunlight lamp, but has been pointed out that the sun will increase the temperature of the meat, meat is more likely to change color. In contrast, LED fresh light not only has a higher brightness, but not easy to produce high temperature; use more efficient, longer life. In another article, the author of the communication referred to Carlo Rolands LED fresh light because of the current low cost of penetration. According to the U.S. Department of energy data show that the current utilization rate of fresh LED lamp is only 5%, but by 2035 the utilization rate will be raised to 85%, this change will also reduce the energy consumption rate of 75%.

In order to observe the contrast research on fat content of 5% and 25% of the beef Hamburg row placed in are respectively provided with a fluorescent lamp, LED lamp and lighting display cabinet with fresh color, myoglobin, the lipid oxidation in experiment, and fixed on the odd numbered days will remove the meat inspection.

No doubt, no matter what kind of light exposure, as long as you stay in the display cabinet, the degree of discoloration of meat will increase. Every day can be found under observation, compared to other lighting display cabinets in Hamburg row, no lighting showcase Hamburg row fresh color is more durable. Then observe the other two cabinets, to the fifth day, it is interesting that, under the irradiation of LED light Hamburg row color and the control group compared to the bright red light.

Lo pointed out that in the general supply and demand situation, cattle meat on the shelf shelf time of not more than four days. The trial was extended to seven days in order to fully analyze all possible changes to the last minute of the life cycle. As shown in the picture, the difference in meat color was found in fifth days.

The amount of fat in minced beef is also one of the factors that affect the experiment. In the first, three, seven days out of Hamburg row can be found, no matter what kind of light, the lipid content of the Hamburg row of 25% compared to the red. When consumers choose to buy beef mince meat, it is necessary to know that the higher the amount of red meat products are relatively small, so it looks much lighter color.

Summary of the above, Luo Lan believes that the use of LED fresh light display cattle meat is a better choice. At present, the University of Missouri research team will be part of the muscle meat out of the flesh to do similar experiments to verify whether the experimental results will be the same as the observation results. (compile: LEDinside Huang Yixuan)

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