Processed and Cured Meats in Retail Meat Showcases
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 and LEDs emit lower levels of UV radiation, resulting in a longer shelf life for processed and cured meats.
PROMOLUX True Color Definition Fluorescent Lamps and LEDs
PROMOLUX Safe Spectrum balanced full spectrum lamps and LEDs emit lower levels of heat and ultraviolet radiation than regular supermarket fluorescent lamps, thus reducing the rate of processed and cured 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.
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...>