Light emitting diode effects on color stability of frozen beef
| dc.contributor.advisor | Claus, James R. (Mentor) | |
| dc.contributor.author | O?Halleran, Michael J. | |
| dc.date.accessioned | 2011-02-24T23:35:21Z | |
| dc.date.available | 2011-02-24T23:35:21Z | |
| dc.date.issued | 2010 | |
| dc.description | 20 p. | en |
| dc.description.abstract | Effects of meat exposure to light (light emitting diode, LED; fluorescent) on color stability of air-bloomed and pure oxygen-bloomed fresh frozen beef steaks were determined. Colorimeter (CIE a*, chroma C*) and reflectance spectrophotometric measurements (%R630nm/%R580nm) did not document a difference (p>0.05) between lighting types on air-bloomed steaks for these redness indicators. However, LED lighting improved color stability in oxygen-bloomed steaks as determined by higher (p<0.05) values (more intense red) along with less metmyoglobin (MMb) accumulation compared to oxygen-bloomed steaks under fluorescent lighting. LED lighting also resulted in less (p<0.05) MMb compared to fluorescent lighting in air-bloomed steaks. Dependent variable measures of color determined that color deteriorated over display time regardless of bloom condition or lighting. Although LED lighting did extend beef color stability of oxygen-bloomed steaks, the extension was not beyond the shelf life of unfrozen beef and thus not of practical use to retailers. | en |
| dc.identifier.uri | http://digital.library.wisc.edu/1793/48520 | |
| dc.language.iso | en_US | en |
| dc.subject | Animal Science | en |
| dc.title | Light emitting diode effects on color stability of frozen beef | en |
| dc.type | Thesis | en |
| thesis.degree.discipline | Animal Science | en |
| thesis.degree.level | BS | en |