Abstract
ABSTRACT The effects of incandescent (INC) and two enhanced fluorescent lights: high‐spectrum (FL‐Hi Spec) and Chroma 50 (FL‐Chroma 50) on the appearance of fresh pork, chicken and beef meat were investigated. The color of all meats was more desirable (P < 0.05) when presented under INC and FL‐Hi Spec lights. The color used to describe pork meat presented under these two lights was mainly pink, but was more brown under FL‐Chroma 50. Relative luminance data, collected with a fiber optic probe connected to a photo diode array, demonstrated the reason for the lower amount of red in the FL‐Chroma 50 light source. The differences among the lights were more pronounced in the lighter pork and chicken cuts than in the darker beef cuts.
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