Effects of 222 nm Far-UVC Light on Color and Lipid Oxidation in Ready-to-Eat Deli Ham and Turkey During Storage

TL;DR

This study found that 222 nm far-UVC light affects the color and appearance of deli turkey but not ham during storage.

Contribution

The study evaluates the effects of far-UVC light on lipid oxidation and visual quality of deli meats during retail display.

Findings

High-dose far-UVC treatment increased yellowness in turkey slices.

Far-UVC had no significant effect on lipid oxidation in either turkey or ham.

Ham slices treated with far-UVC showed better color retention compared to controls.

Abstract

This study evaluated far-UVC light exposure on the visual quality of deli turkey and ham during a 5-day retail display period. Deli turkey and ham were sliced and treated with 222 nm far-UVC. Turkey received treatments: no far-UVC light (Control), low-dose 337 mJ/cm2 (L-UVC; Low-UVC), and high-dose 786.3 mJ/cm2 (H-UVC; high-UVC), while ham received Control and H-UVC treatments. Display slices were stored refrigerated and evaluated daily for color and purchase intent, with lipid oxidation measured on days 1 and 5. Data were analyzed using repeated-measure models. On day 5, H-UVC turkey slices demonstrated reduced purchase intent scores (p < 0.05) and a 23.7% greater total color change (ΔE; p < 0.01) compared with Control and L-UVC turkey. In ham, Control slices had a 9.5% greater ΔE from day 1 to 5 than H-UVC (p = 0.03). No differences in lipid oxidation were observed between treatments. Four hours after H-UVC treatment, deli turkey slice yellowness remained elevated compared to pre-treatment levels (p < 0.01). Far-UVC doses evaluated in the present study would not negatively impact the ham visual quality over a 5-day display. However, increased yellowness observed in turkey suggests that far-UVC light may be more appropriate for post-packaging surface sanitation applications than for the direct treatment of deli turkey.

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