Abstract
The fresh beef samples, which are vacuum packaged, wrapped with low-density polyethylene film, and unpackaged, were stored under different light sources which were red and blue light-emitting diode (LED) light, fluorescent and incandescent lamp at 4°C for 7 days. Changes in pH, color parameters, lipid oxidation as expressed by thiobarbituric acid reactive substances (TBARS) and microbiological properties of beef were determined during the storage period. The TBARS analysis for all treatments indicated that lipid oxidation levels gradually increased during storage (p < .05). However, the rate of increase in the TBARS level of samples under LED lights is much more than other groups (p < .05). The effect of the light source on the color values of the meat varies depending on the fat and moisture content of the meat (p < .05). The use of different light sources had no significant effects on the count of total mesophilic aerobic bacteria, coliform bacteria, mold, and yeast. It suggests that the use of blue LED light in storage equipment for vacuum packaged and wrapped meat may increase the shelf-life of meat. Practical applications The color of meat and meat products is an indicator of freshness for the consumer during meat shopping. The lighting system and packaging method affect the visual appearance and color of the fresh meat. The most commonly used light sources in the fresh meat storage system are incandescent, fluorescent, and light-emitting diode lamps. Meat is generally stored as wrapped with low-density polyethylene film, vacuum packaged, and unpackaged. This study provides detailed results about the effects of the beef type, light source, storage time, packaging form, and their interactions on oxidation stability, color properties, and microbiological properties. The results indicated that the lighting system would provide higher chemical and microbiological stability if a suitable packing form is preferred.
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