Light Source Influences Color Stability and Lipid Oxidation in Steaks from Low Color Stability Beef Triceps brachii Muscle

Abstract

AbstractColor of retail fresh meat is one of the most important quality attributes affecting purchasing decisions for consumers. The objective of this study was to evaluate the impact of different light sources on surface color and lipid oxidation during retail display of fresh steaks from beef Triceps brachii (TB), a muscle with low color and lipid oxidative stabilities. Steaks (n = 12) from 20 TB muscles were overwrapped with oxygen-permeable polyvinyl chloride, and assigned to one of three lighting treatments, i.e., high UV fluorescent (HFLO), low UV fluorescent (FLO), and light emitting diode (LED), in temperature-controlled deli cases. Steaks were removed on retail display d 1, 3, 5, and 7 for evaluating instrumental color (L*, a*, and b* values), surface myoglobin redox forms, metmyoglobin reducing ability, and lipid oxidation. Surface redness (a* values) of TB steaks decreased (P < 0.05) during retail display. Light source influenced a* values, with HFLO-displayed steaks having higher (P < 0.05) a* values than steaks exposed to both FLO and LED light sources. Oxymyoglobin levels were higher (P < 0.05) for TB steaks displayed under HFLO lights than those displayed under FLO (on d 3 and 7) or LED (on d 5 and 7) lights. Steaks displayed under HFLO lights had lower (P < 0.05) metmyoglobin levels than those exposed to both FLO and LED lights on d 5 and 7. Lipid oxidation increased over retail display time, and on d 7 of retail display, steaks exposed to HFLO had less (P < 0.05) lipid oxidation than those displayed in FLO or LED. The results of the present study indicated that color stability and lipid oxidation in TB steaks during retail display are impacted by light source. The HFLO lighting may help to minimize surface discoloration and lipid oxidation in low color stability beef muscles.