The Impact of Lighting on Meat Discoloration: Best Practices for Meat Display

30 August 2024
Eben van Tonder

Table of Contents

Introduction

Maintaining the fresh and appealing appearance of meat in retail displays is crucial for attracting customers and driving sales. However, improper lighting can lead to significant discolouration, particularly in minced meat, which may turn black or dull under certain conditions. This article explores the causes of meat discolouration due to lighting, the types of light that can cause these effects, and best practices for enhancing the appearance of meat using appropriate lighting solutions.

Why Does Meat Discoloration Occur?

Discolouration of minced meat, especially turning black in a bain-marie or similar display setups, is typically caused by exposure to certain wavelengths of light that can lead to oxidation or other chemical reactions in the meat. Here’s how this happens:

-> Oxidation:

Myoglobin Oxidation: Myoglobin, the protein responsible for the red colour in meat, can oxidize into metmyoglobin under certain lighting conditions, leading to a brown or grey colour. Prolonged exposure can cause further reactions, darkening the meat to an almost black appearance.

-> Photoreaction:

Light-Induced Reactions: Specific wavelengths, particularly in the UV and blue spectrum, can trigger photoreactions in the meat, affecting its pigments and proteins, and resulting in darkening.

Types of Light That Can Cause Discoloration

Fluorescent Bulbs: Some fluorescent lights emit high levels of UV light or have a strong blue component, which can accelerate oxidation and photoreactions in meat.
Halogen Bulbs: These can emit significant UV radiation, leading to similar discolouration effects.
UV Light Bulbs: Bulbs designed to emit UV light are particularly detrimental to meat displays, causing rapid discolouration and darkening in meat.

Preventing Discoloration with Proper Lighting

To prevent discolouration and maintain the fresh appearance of meat, it is crucial to select lighting that minimizes harmful UV and blue light exposure while enhancing the meat’s natural red and pink tones.

Daniels Wisdom

Daniel Grové, with many years of retail experience, suggested the following.

“An LED specifically designed for meat display at 94 CRI and filters to filter out the blue light. Personally, I believe in the IMoon brand.

This comes at a cost and in some instances, the Retailer doesn’t have the budget for specialized lighting.

The cheaper option is an LED at 3000-3500K, though a warmer light it still contains some blue light, but will give a longer shelf life compared to a cool white fitting. Remember these fittings can only give roughly 80 CRI and will not bring out the colour of the meat in the same way as the more expensive 94 CRI LED. Though one will have a better return on investment using the 94 CRI LED as using it will increase sales in the department.”

Questionnaire for Retail Outlets: Assessing Lighting Conditions for Meat Displays

See Annexure A

Conclusion

Proper lighting is essential for maintaining the freshness and visual appeal of meat in retail displays. By avoiding harmful UV or strong blue lights and using lighting solutions designed to enhance red tones, retailers can keep their meat products looking fresh and vibrant, ultimately driving sales and customer satisfaction.

Reference List

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Sofos, J. N., et al. “LED technology in retail displays.” Journal of Retail and Consumer Services, vol. 39, 2017, pp. 127-137.
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Annexure A: Questionnaire for Retail Outlets: Assessing Lighting Conditions for Meat Displays

Here’s the revised questionnaire with the additional information incorporated under the appropriate headings:

Questionnaire for Retail Outlets: Assessing Lighting Conditions for Meat Displays

We developed this questionnaire to better understand the lighting conditions used in meat displays across various retail outlets. The goal is to identify the types of lighting currently in use and determine their suitability for meat displays. This information will help retailers optimize their lighting for better product presentation.

Section 1: Lighting Type

-> What type of lighting do you currently use in your meat display cases?

☐ Fluorescent
☐ LED
☐ Halogen
☐ Incandescent
☐ UV Light

Section 2: Light Brands and Color Emission

-> Which of the following light brands do you use? (Check all that apply)

Prohibited for Meat Display:
☐ Brand A (UV Emitting)
☐ Brand B (High Blue Spectrum)
☐ Brand C
Allowed for Meat Display:
☐ Brand D (High CRI LED)
☐ Brand E (Warm White LED)
☐ Brand F (Pink Fluorescent)

-> Light Color:

Check the specifications on the box the light bulbs come in. The colour temperature is usually listed on the packaging of the bulb or light tube. Look for a number followed by “K” (Kelvin), such as “3000K” or “3500K.”
Visual Inspection: If the light is already installed and the box has been discarded, you can visually assess the hue of the light.
- Warm Light (3000K-3500K): Appears more yellowish or amber, similar to the glow of a traditional incandescent bulb. This is preferred for meat displays as it enhances the red tones in the meat.
- Cool Light (Above 5000K): Appears bluer and crisper. This is not recommended for meat displays as it may cause discolouration.

-> Which colour is emitted by the light in your cabinets?