Abstract
ABSTRACTSalt (1%) and light effects on oxidative deterioration were followed during freezer storage (−18°C) in a display cabinet. Oxymyoglobin oxidation and lipid oxidation were strongly accelerated by added salt and more moderately by exposure to fluorescent light. The light‐dependent lipid oxidation was prevented by using packaging material with incorporated UV‐light absorber. However, a UV‐light absorber only yielded partial protection against discoloration. The two oxidation processes showed similarities in progression. In contrast to color deterioration, lipid oxidation showed an initial lag period in agreement with previous indications that pigment oxidation was an initiator of lipid oxidation in beef during freezer storage.
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