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Modified Atmosphere Packaging (MAP) For Retail Displays of Fresh Meat

The rates of oxidation and decomposition can be slowed by the use of barrier films and various gas combinations in modified atmosphere packaging (MAP), but radiation from retail lighting, especially UV radiation but also visible spectrum radiation, can still initiate oxidation and spoilage as all wavelengths of light penetrate clear packaging to some extent.

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Modified Atmospheres for Fresh Meat

Wrapping fresh meat provides the opportunity to encase the meat in an atmosphere composed of a specific combination of gases, which allows retailers to control the timing of meat blooming and prolongs the storage life of the meat.

Modified atmospheres range from Controlled Atmosphere Packaging (CAP), which is 100% carbon dioxide and maintains the initial purple color of freshly slaughtered meat, to high oxygen Modified Atmosphere Packaging (MAP), which contains 70% oxygen and 30% carbon dioxide and is ideal for initiating meat blooming, the change in meat color from purple to bright red.

MAP with high oxygen concentrations helps to keep the red pigment stable within the muscle tissue for twice as long as meat exposed to air. In one study beef in high oxygen (70% oxygen and 30% carbon dioxide) modified atmosphere packaging remained fresh for four weeks at -1.5° C, and three weeks at 0° C.

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Promolux True Color Definition Lamps

Promolux Safe Spectrum balanced full spectrum lamps emit lower levels of heat and ultraviolet radiation than regular supermarket fluorescent lamps, thus reducing the rate of meat decomposition. 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. It is impossible to create a natural light that does not have any yellow or green wavelengths, so light sources will always be damaging to some extent. However, in a study conducted by the University of Zaragoza, meat that was displayed under Promolux low UV balanced spectrum lamps stayed nearly as fresh as meat kept in the dark, while meat that was displayed under regular fluorescent lighting quickly turned brown and began to decompose.

Fresh Meat Displays

Regular supermarket meat display case lighting shortens the brief period when meat is blooming, turning it brown prematurely; increases the rate of bacterial growth; and distorts the meat’s natural color.