The effects of light sources and packaging types on the storage stability of fresh lean and chuck beef meat during refrigerated storage

The fresh beef samples, which are vacuum packaged, wrapped with low‐density polyethylene film, and unpackaged, were stored under different light sources which were red and blue light‐emitting diode (LED) light, fluorescent and incandescent lamp at 4°C for 7 days. Changes in pH, color parameters, lipid oxidation as expressed by thiobarbituric acid reactive substances (TBARS) and microbiological properties of beef were determined during the storage period. The TBARS analysis for all treatments indicated that lipid oxidation levels gradually increased during storage (p