Chicken bologna slices were vacuum packaged in five packaging films with oxygen transmission rates of 2 to 55 cc O2 /m2 /24 hr. Samples were evaluated for changes in color during an 8-week storage period at 3 ± 1 C and 180 to 200 ft-c of continuous lighting. No significant (P>.05) color loss or fading of bologna redness was apparent from homogenate evaluations after 8 weeks of lighted display. A decrease in nitroso-heme pigment content of the total sample homogenate occurred, but this decrease was not related to color changes (Judd-Hunter L, a, b values). Surface lightness (L) of bologna slices was least affected by light exposure. Surface redness (+a) and the redness index (a/b ratio) significantly (P<.05) decreased after 8 weeks of display as the oxygen transmission rate of the packaging films increased above 17 cc O2/m2 /24 hr. The results support the roles of light energy and oxygen in surface color fading of cured poultry products.
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ACTON et al. (1986) studied this question.
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