Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions

Photoxidation of cholesterol and lipids of raw turkey patties packed in vessels with transparent shrink film was studied during storage at 4 °C under commercial retail conditions. Two different storage periods were applied: a 3-day storage and a 11-day storage. When meat was stored in the dark at 4 °C, the maximum peroxide number was reached after 5 days and the maximum concentration of cholesterol oxidation products was attained only after 7 days. Turkey meat exposed to the white fluorescent light (under a daylight lamp) showed a maximum COPs concentration and peroxide value after just 1 day of storage (12 h effective light exposure). A lamp with low emission in the blue band (warm-tone lamp) was useful for lowering peroxidation and cholesterol oxidation, thus being a suitable solution for the exhibition of meat products in supermarkets or meat processing industries.