Abstract

The objective of this study was to determine the effects of three light sources, Promolux platinum LED (PPLED), fluorescent (FLS) lighting, and no light (control), on shelf-life properties of ground beef patties. Treatments were evaluated for % drip loss, pH value, % moisture content, visual and instrumental color (L*, a* and b* values), lipid stability (TBARS), aerobic plate count, yeast/mold, Escherichia coli, Salmonella spp. and Listeria spp. every 3 days for 9 days. At day 9, drip loss was lowest (P

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