Effects of temperature (OC and 4.4C) during dark storage (days 2‐9) and display in non‐UVand UV‐filtered fluorescent lighting on color stability of high‐O2 modified atmosphere packaged “case ready” ground beef was evaluated. Minimal shift in headspace O2 and CO2 concentrations occurred during 9 days of storage and display. By day 3, product stored at 4.4C lost redness (Hunter +a) faster than that held at OC. Visual panel ratings for lean color decreased (P > 0.05) after 7 days but were not affected by storage temperature. When packages stored 2, 4, or 6 days at OC were displayed in light, Hunter +a values did not decline (P <0.05) for the first day and in several instances were maintained for 2 days. Panel evaluations of displayed product substantiated high maintenance of redness of lean color. UV‐filtering of fluorescent lighting was not necessary for color stability of ground beef during display.
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Daly et al. (2004) studied this question.
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