RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beef.

Journal of animal science

PubMedID: 27898846

Cooper JV, Wiegand BR, Koc AB, Schumacher L, Grün I, Lorenzen CL. RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beef. J Anim Sci. 2016;94(10):4457-4462.
Meat color is considered one of the driving factors in consumer purchasing decisions. The objective of this study was to determine the impact of 2 different lighting sources on color and lipid oxidation of ground beef patties in a controlled environment. USDA Select top rounds ( = 20) were processed to produce ground beef at 2 different fat levels (5 and 25%) and made into patties (113. 4 g). Patties were packaged with oxygen permeable polyvinyl chloride, assigned to one of three lighting treatments (low UV fluorescent [FLO], light emitting diode [LED], and no light [DRK, negative control]), and placed within deli cases at 5°C. Patty removal for evaluation occurred on retail display d 1, 3, 5, and 7. OBJECTIVE
color measurements were obtained using a HunterLab MiniScan 45/0 LAV.These values were utilized to determine myoglobin redox forms as a measure of myoglobin oxidation. Additionally, thiobarbituric acid reactive substances (TBARS) were measured to indicate lipid oxidation.

OBJECTIVE
color measurement for a* (redness), decreased for all light treatments by retail display day ( < 0.0001). Oxymyoglobin values for all light treatments decreased daily but showed no differences between treatments until d 5 ( < 0. 0001) where DRK > LED > FLO. Conversely, metmyoglobin values increased daily ( < 0. 0001), but showed no differences between treatments until d 5 where FLO > LED > DRK. TBARS values increased by day for each fat percentage ( < 0. 0001) with 5% fat patties having higher TBARS values indicating great oxidation occurring in the phospholipids than adipose tissues.

RESULTS
indicate that light treatment affected discoloration and metmyoglobin formation in ground beef patties LED lighting may lead to increased meat quality shelf life in a retail setting.