Lipid Oxidation of Meat in Refrigerated Supermarket Display Cases
Meat with a high fat content, such as ground meat, sausages, and bacon, are susceptible to lipid oxidation. Meat with a high fat content, such as ground meat, sausages, and bacon, are susceptible to lipid oxidation, a photochemical reaction between light and fat lipids which leads to rancidity, noticeable by a bad smell and a yellowish tinge.
Bacon and sausage, because of their high fat content, have a much shorter shelf life than other meats; even when frozen, their shelf life is only three months long. Ground meat and sausages are more susceptible to spoilage because the fats are evenly dispersed throughout the meat.
The chlorophyll in herbs and spices commonly added to sausages and processed meat absorbs light, accelerating the rate of lipid oxidation. Similarly, vegetable based food dyes added to cured or processed meat will also absorb light and increase the rate of oxidation. The rate of spoilage can vary depending upon the salts and chemicals used, which can speed up the decomposition of the meat or its oxidation.