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Refrigerated Delicatessen Luncheon Meats in Commercial Merchandisers

Radiation from deli display lighting raises the surface temperature of lunch meat even when the meat is covered with transparent wrapping and displayed in refrigerated delicatessen cases equipped with humidifiers. One study found internal temperatures of 10° C to 14° C (50° F to 57.2° F) in 85% of the lunch meats on display, well above the recommended maximum internal temperature of 4° C (39° F). These high temperatures dehydrate and discolor the meat, and accelerate bacterial growth which leads to spoilage.

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Dehydration of Refrigerated Deli Luncheon Meat Displays

When roasted deli meat such as roast beef or turkey and processed deli lunch meats such as bologna are sliced on demand at deli service counters, the first slice is often thrown away because the outside layer of the deli meat is dry. This soon becomes costly for the deli.

Bulk foods within service counters are not well protected from the light, but they are monitored regularly by deli staff. Presliced luncheon meat at service counters are very vulnerable to dehydration and discoloration, particularly presliced ham and other cured and processed meats, and the slices need to be shuffled to keep them from drying out and fading.

Promolux balanced spectrum lamps emit lower levels of heat and ultraviolet radiation than regular supermarket fluorescent lamps, thus protecting deli meat from drying out.

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Spoilage of Refrigerated Deli Luncheon Meat Displays

Heat and UV radiation from delicatessen display case lighting can cause deli lunch meats to spoil. Processed and cured lunch meats containing herbs such as oregano and roasted deli meats that are coated with pepper or other spices are particularly vulnerable to spoilage because herbs and spices are photosensitive. Chlorophyll absorbs radiated light, accelerating the decomposition of the herbs and spices and increasing bacterial growth on nearby meat surfaces.

In the past, dyes and additives were used to prevent meat from spoiling and discoloring, but strong preservatives are no longer being added to deli meats, reducing the shelf life of deli meat. The ideal shelf life of processed deli lunch meats can vary depending upon what spices and preservatives were added to the meat, how it was processed, and how it was packaged.

Compared to other fluorescent lighting, Promolux lamps emit 86% lower UV B radiation, a shorter wavelength that penetrates and causes heating, and 52% lower UV A radiation, a longer wavelength that tends to affect surfaces. Under Promolux lamps, deli meat has a longer shelf life.

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Promolux True Color Definition Lamps

Promolux balanced spectrum lamps emit lower levels of heat and ultraviolet radiation than regular supermarket fluorescent lamps, prolonging the shelf life of delicatessen foods. Compared to other fluorescent lighting, Promolux lamps emit 86% lower UV B radiation, a shorter wavelength that penetrates and causes heating, and 52% lower UV A radiation, a longer wavelength that tends to affect surfaces.

Because Promolux lamps are designed for true color definition, they have a more balanced visible spectrum than other fluorescent lamps. The yellow and green wavelengths that are predominant in regular fluorescent lighting are the most damaging wavelengths in the visible spectrum. Promolux lamps emit a more balanced range of wavelengths, including more of the red and blue wavelengths and more moderate levels of the yellow and green wavelengths, which results in greater sales through better eye appeal and increased consumer impulse shopping.