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Retail display case lighting applications

Spoilage of Fresh Meat in Commercial Showcases

Listeria monocytogenes bacteria 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...>

BACTERIAL GROWTH ON FRESH MEAT IN SUPERMARKET MERCHANDISERS
The heat and UV radiation generated by regular meat display case lighting causes bacterial growth to increase exponentially. Bacteria accelerate meat discoloration and decomposition, and can reduce the shelf life of fresh beef to 2 or 3 days. <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...>

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.

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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.