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Retail display case lighting applications |
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Spoilage of
Fresh Meat in Commercial Showcases
 The
growth of bacteria contributes to the discoloration of meat and leads
to spoilage. Most display case lighting emits radiation which
raises meat surface temperatures even in refrigerated display cases,
leading to exponential bacterial growth.
Promolux lamps emit lower levels of UV and damaging visible spectrum
radiation. Grocery stores that switch to Promolux
lamps soon notice that
their
meat display cases no longer smell unclean, because the lighting
does not heat the blood and residue from meat packages to temperatures
that encourage bacteria to grow. <more...>
TEMPERATURE
AND SPOILAGE IN GROCERY STORE MEAT DISPLAY CASES
Bacteria are capable of multiplying in refrigerated atmospheres, but
small temperature increases of a degree or two can result in an enormous
increase in bacterial growth. UV radiation from display case lighting
penetrates meat packaging and can heat the surface of the meat by 10
degrees or more. <more...>
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For
meat science references and excerpts click here.
Promolux Low UV Lamps
Promolux balanced spectrum lamps emit lower levels of heat and ultraviolet
radiation than regular supermarket fluorescent lamps, thus reducing the
rate of meat decomposition. One of the first things that grocery
stores notice after they switch to Promolux lighting is that their
meat display cases no longer smell unclean, because the lighting
does not heat the blood and residue from meat packages to temperatures
that encourage bacteria to grow.
In a test conducted in New York,
the same display case had two identical packages of liverwurst;
the only difference was that one was lit by a Promolux lamp and the
other
was lit by a regular fluorescent light. After two hours, the
difference in temperature was evident as the liverwurst under the Promolux
lamp did not smell, while the other one did.
[Top]
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.
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...>
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