@article{mmb 10694, author = {Z. D. Callahan, J. V. Cooper, C. L. Lorenzen}, title = {Aging Condition and Retail Display Lighting Impact Retail Display Life and Lipid Oxidation of Beef Biceps Femoris Steaks}, volume = {3}, year = {2019}, url = {https://www.iastatedigitalpress.com/mmb/article/pubid/2019-02-0005/}, issue = {1}, doi = {10.22175/mmb2019.02.0005}, abstract = {The objective of this study was to determine the impact of aging method and retail display lighting type on the discoloration and oxidation of a beef muscle with low color stability. Beef biceps femoris (BF; n = 38) were fabricated 48 h postmortem and aged for 16 d post fabrication in either wet (vacuum packaged) or dry conditions. After aging steaks (n = 9) were cut from each BF and randomly assigned to 1 of 3 retail display lengths: 1, 3, or 5 d and 3 light treatments: light emitting diode (LED), high-UV fluorescent (HFLO), or low-UV fluorescent (FLO). Steaks were removed from retail display, and were subjected to instrumental color analysis (L*, a*, b*), surface myoglobin redox forms, lipid oxidation, and metmyoglobin reducing activity. Dry aging resulted in greater (P < 0.05) redness, as determined by a*, saturation index, and hue angle values of beef BF steaks, compared to wet aging. Significant interactions (P < 0.05) between aging method and retail display day were reported for a/b ratios, hue angle, deoxymyoglobin concentrations, and lipid oxidation values. Dry aging resulted in increased (P < 0.05) lipid oxidation over the duration of retail display, as determined by thiobarbituric acid reactive substances (TBARS), in comparison to wet aging. Light by day interactions (P < 0.05) occurred for b*, metmyoglobin concentrations, oxymyoglobin concentrations, and saturation index values. Data indicate that utilization of fluorescent light sources promoted greater redness retention in a muscle with low color and oxidative stabilities over the duration of retail display in comparison to LED light sources.}, month = {7}, keywords = {myoglobin,oxidation,wet aging,dry aging,retail display}, issn = {2575-985X}, publisher={Iowa State University Digital Press}, journal = {Meat and Muscle Biology} }