Effect of Light Sources on Chilled Meat Preservation during Storage
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Abstract:
Two different parts of chilled meat (longissimus dorsi and hindquarter) were used as the main experimental materials to investigate the effects of light sources (including pink light, pink purple light, and ultraviolet light) on the color, oxymyoglobin content, thiobarbituric acid (TBA) value and total plate count of the chilled pork samples, with aim to screen out the most beneficial light souce for chilled pork. The results showed that during cold storage, the pork refrigerated under pink light had higher color score, a* value, oxygenated myoglobin content, and overall decreasing rates of the three indices (38.64%~40.00%,10.36%~13.61%, and 25.88%~34.98%, respectively), compared with the pork samples refrigerated in dark or under pink purple light or ultraviolet light. Compared with the other light sources, the pink light source was more conducive to stabilizing the color of the chilled pork, and under this light source, the degree of lipid oxidation of the chilled pork was lower (overall increasing rates of TBA value: 41.38%~86.57%). It is suggested to place chilled pork under pink light in the display cabinet during the actual sale to improve the fresh-keeping effect of chilled pork.
