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