Abstract：The paper compared the influence of different light sources (fluorescent lamp and incandescent),intensity and wavelength on lipid oxidation of chilled meat stored at 4℃±2℃ and 9±1℃ The results showed:1,the choice of light sources should basis on temperature,the effect of fluorescent lamp and incandescent light on lipid oxidation are not significant(p>0.05),but fluorescent lamp can delay color changes at 4℃±2℃,however,incandescent light can control lipid oxidation and color changes compared with fluorescent lamp at 9℃±1℃.2,when using fluorescent lamp as illuminance,the effect of light intensity under 750lux and light wavelength up 550nm on lipid oxidation and color changes is more less at 4℃±2℃,so it should use the light wavelength under 550nm and light intensity under 750lux as illuminance to delay lipid oxidation and color changes.
霍晓娜；李兴民. 光对冷却肉脂肪氧化和色泽变化的影响[J]. 肉类研究, 2008, 22(2): 3-10.
Huo xiao-na;Li xing-min. Effects of Light on Lipid Oxidation and Color Change of Chilled Meat. Meat Research, 2008, 22(2): 3-10.
2008, Vol. 22 
