A new research was carried out by Kyle Steele, a fresh master's graduate in animal sciences and industry from the Silver Lake, Kan. His observations led to the fact that LED lights, when included in refrigeration units, increases energy efficiency and provides longer shelf life, thereby benefiting meat retailers.
A comparative study was made based on the effects of fluorescent lights and LED lights in meat refrigeration units. The change in the color of meat during refrigeration is due to its exposure to oxygen and natural properties. Discoloration therefore reduces the market value of the product.
As a part of the research, Steele observed five different meat products including beef loin steaks, ground turkey, pork loin chops, ground beef, and beef inside round steaks.
Some of the factors considered during research include discoloration, assessment was made on meat color changes and its effect under both lighting types. Rancidity, evaluation was made on the rancidity of the meat products stored under both kinds of light, which has an impact on the oxidation of fat in meat. This causes a change in taste and rancidity. Operating efficiency was measured by determining the refrigeration unit cycle related to the effects of both the lights in maintaining low temperature.
The research results demonstrate LED lights to surpass all the other lights used for refrigeration. Utilization of LED lights, therefore minimize operating costs and offer prolonged shelf life for a large amount of the meat products.
The researcher, Steele will present his research paper at the Capitol Graduate Research Summit in Topeka in February. The presentation is titled "Shelf life of five meat products displayed under light emitting diode or fluorescent lighting".
Source: http://www.k-state.edu/