Radiation from supermarket fluorescent lighting impacts meat in several ways, changing its color, smell, flavor, rate of decomposition, and marketability. The popularity of organic food means that meats are now on display with fewer preservatives, making them even more sensitive to the effects of light than in recent years and leading to shorter shelf life and faster decomposition, yet customers are more likely than ever to select meat based on its color and freshness. In fact, many studies have shown that color is the primary means by which consumers judge meat juiciness, tenderness, and flavor.
Fresh Meat Displays
Regular supermarket meat display case lighting shortens the brief period when meat is blooming, turning it brown prematurely; increases the rate of bacterial growth; and distorts the meat’s natural color.
the new cases have l.e.d. lighting,,,it does look good- I've set up a few of these cases- and to change over existing lighting,,,you can snap in the whole lighting unit,,, many states give energy saving incentives to install this lighting
I also go to one store that has solar panels beside the store- a good amount of them, with an inverter it slows the energy meter..
for years promolux lighting was top of the line, but i do like this l.e.d.
You definately see a big difference with these new led case lights. Some shops I'm in have old lights in the box and you'll grind meat that looks brown until you put it under those new lights, looks beautiful. Just because of the old yellowy lights lol. First time I saw it was years back in a whole foods showcase
Not sure if this topic is still active - I came across it by chance. At any rate, just wanted to let everyone know that Promolux makes LEDs - same legendary color as Promolux fluorescents.
If anyone is interested in trying them in a service case, give me a call toll free: 800-519-1222 and we'll set it up.
Radiation from supermarket fluorescent lighting impacts meat in several ways, changing its color, smell, flavor, rate of decomposition, and marketability. The popularity of organic food means that meats are now on display with fewer preservatives, making them even more sensitive to the effects of light than in recent years and leading to shorter shelf life and faster decomposition, yet customers are more likely than ever to select meat based on its color and freshness. In fact, many studies have shown that color is the primary means by which consumers judge meat juiciness, tenderness, and flavor.
