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Studies of Poultry Shelf Life in Refrigerated Retail Meat Cabinets2020-01-27T21:44:25+00:00

Studies of Poultry Shelf Life in Refrigerated Retail Meat Cabinets

Even with the lower levels of myoglobin in poultry, poultry meat is still sensitive to the oxidizing effects of light.Studies of poultry shelf life in refrigerated retail meat cabinets have shown that even with the lower levels of myoglobin in poultry, poultry meat is still sensitive to the oxidizing effects of light and will become discolored after prolonged exposure to light and UV radiation.

The rate of oxidation and decomposition has been slowed by the use of barrier films and various gas combinations in modified atmosphere packaging (MAP), but radiation from retail lighting, especially UV radiation but also radiation from the visible spectrum, can cause discoloration and spoilage as all wavelengths of light penetrate clear packaging to some extent.

In addition, the transparent film can allow a greenhouse effect to occur especially when high intensity spotlights are used, in which the radiation from the lamp heats the poultry beneath the wrapping and the heat is then trapped there, causing the moisture within the poultry to evaporate and then condense on the inside of the package.