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Studies of Poultry Shelf Life in Refrigerated Retail Meat Cabinets

Studies of poultry shelf life in refrigerated retail meat cabinets have shown that even with the lower levels of myoglobin in poultry, poultry meat is still sensitive to the oxidizing effects of light and will become discolored after prolonged exposure to light and UV radiation.

The rate of oxidation and decomposition has been 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 radiation from the visible spectrum, can cause discoloration and spoilage as all wavelengths of light penetrate clear packaging to some extent.

In addition, the transparent film can allow a greenhouse effect to occur especially when high intensity spotlights are used, in which the radiation from the lamp heats the poultry beneath the wrapping and the heat is then trapped there, causing the moisture within the poultry to evaporate and then condense on the inside of the package.

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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 poultry 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.