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Retail display case lighting applications

Processed and Cured Meats in Retail Meat Showcases

Ground meats have a shorter shelf life due to their exposure to light, air, and bacteria. Processed meats in retail meat showcases have a shorter shelf life than other meats due to their exposure to light, air, and bacteria. Any herbs and spices that are added in the grinding process absorb light from display case lighting, accelerating meat spoilage. Cured meats are very sensitive to the discoloring effects of ultraviolet radiation from regular meat display lights.

Promolux lamps emit lower levels of UV radiation, resulting in a longer shelf life for processed and cured meats.

RETAIL SHELF LIFE OF PROCESSED MEAT DISPLAYS
Grinding meat exposes it to light and oxygen, shortening the shelf life of ground meats. Herbs and spices absorb light and accelerate the decomposition and discoloration of the retail meat. <more...>

LIPID OXIDATION OF MEAT IN REFRIGERATED SUPERMARKET DISPLAY CASES
Meat with a high fat content are susceptible to lipid oxidation, a reaction between light and fat lipids which leads to rancidity, noticeable by a bad smell and a yellowish tinge. Ground meat and sausages are especially susceptible to spoilage because the fats are evenly dispersed throughout the meat. <more...>

COLOR OF CURED MEATS IN GROCERY STORE MERCHANDISERS
Protecting cured meats from harmful visible spectrum and ultraviolet light, elevated temperatures, and oxygen can help prevent cured meats from turning gray or green. Ultraviolet and visible spectrum light can also cause the color of cured products (raw or cooked) to fade. <more...>

For meat science references and excerpts click here.

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.

VISUAL APPEAL OF FRESH MEAT IN SUPERMARKET MERCHANDISERS
Consumers judge the freshness of meat by its color, but many lighting sources distort true colors. <more...>

COLOR OF FRESH MEAT IN SUPERMARKET DISPLAY CASES
The color of fresh meat is determined by the pigment myoglobin, which undergoes various chemical reactions to form other pigments. These reactions are triggered by light, heat, and oxygen availability. <more...>

SPOILAGE OF FRESH MEAT IN COMMERCIAL SHOWCASES
The growth of bacteria leads to meat spoilage. Most display case lighting emits radiation which raises meat surface temperatures even in refrigerated display cases, leading to exponential bacterial growth. <more...>

MEAT REWRAPS IN GROCERY STORE MEAT CABINETS
Meat that doesn’t sell can be sold more cheaply by rewrapping it, such as grinding it, marinating it, or even cooking it, but this still represents a loss in terms of additional labor costs and realizing a smaller profit. <more...>

MODIFIED ATMOSPHERE PACKAGING (MAP) FOR RETAIL DISPLAYS OF FRESH MEAT
Modified atmosphere packaging controls the amount of oxygen surrounding the meat, but the transparent wrapping traps radiant heat from lighting which leads to dehydration and spoilage. <more...>

FRESH BEEF DISPLAYS IN SUPERMARKET MEAT DEPARTMENT SHOWCASES
The color of beef changes dramatically under supermarket fluorescent lighting from full bloom red to dull brown. Beef spoilage and rewraps cost the United States $1 billion per year and Canada $200 million per year. <more...>

FRESH POULTRY DISPLAYS IN GROCERY STORE MEAT MERCHANDISERS
Radiation from meat display case lighting leads to an increased rate of bacterial growth and decomposition in poultry displays. <more...>

FRESH PORK DISPLAYS IN SUPERMARKET MEAT DISPLAY CASES
Pork shelf life is limited more by discoloration than by spoilage. High surface temperatures accelerate discoloration and can lead to lipid oxidation of pork fats, causing the pork to become rancid. <more...>

PROCESSED AND CURED MEATS IN RETAIL MEAT SHOWCASES
Grinding meat and stirring in herbs exposes lean tissue and fat to light and oxygen, making the product susceptible to discoloration and rancidity. The color of cured meat is very unstable when exposed to ultraviolet light. <more...>

PROMOLUX The Professional Choice For Fresh Meat Displays.