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Kansas Agricultural Experiment Station Research Reports
2012; Beef; LED light; Shelf life; Fluorescent lighting; Temperature
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Full-Text Articles in Life Sciences
Led Lighting Extends Color Shelf Life For Three Beef Products Compared With Fluorescent Lighting (2012), K.S. Steele, M.J. Weber, Elizabeth A.E. Boyle, A.S. Lobaton-Sulabo, C. Cundith, Y.H. Hiebert, K.A. Abrolat, J.M. Attey, S.D. Clark, D. Johnson
Led Lighting Extends Color Shelf Life For Three Beef Products Compared With Fluorescent Lighting (2012), K.S. Steele, M.J. Weber, Elizabeth A.E. Boyle, A.S. Lobaton-Sulabo, C. Cundith, Y.H. Hiebert, K.A. Abrolat, J.M. Attey, S.D. Clark, D. Johnson
Kansas Agricultural Experiment Station Research Reports
Consumers are not able to estimate tenderness, juiciness, or flavor when selecting beef cuts at retail stores. Instead, they rely on color as one of the major criteria to select beef cuts. During refrigerated display, fresh meat color changes and consumers discriminate against discolored meats. Meat items with discoloration must be discounted or discarded, leading to up to $1 billion in revenue loss nationally for the meat industry. Lighting type and intensity have a major impact on the appearance and shelf life of fresh beef in refrigerated retail display. Light emitting diode (LED) lighting offers advantages for display because it …