242 Meat refrigeration temperature, temperature fluctuations and packaging are the main display parameters that control the quality factors. 11.3.1.1 Prefreezing treatments Lanari et al.(1994)have shown that dietary E supplement fed the live animal improved pigment and lipid of frozen beef stored under illumination and in the dark at -20oC. esults complemented their earlier publication (Lanari et al., 1993) lowed that the colour of control samples of longissimus lumborum deteriorated in 1 day com- pared with 11 days for treated samples stored in the dark. Under an illu- mination of 1614 lux the treated samples deteriorated after 38 days. The advantages of using vitamin E supplementation in the extension of chilled and frozen storage life was reviewed by Liu et al.(1995) Further studies(Lanari et aL., 1995) have shown that blooming time, the atmosphere used for blooming, vitamin E supplementation and illumina ion(1614 lux) all affect the colour display life of beef (Table 11.2) 11.3.1.2 Display tempera The operating temperature of a retail display cabinet is a compromise between the operating economics, quality factors and legislation. The Quick Frozen Foodstuff Regulations(1990) are fundamentally quality based and among the main provisions is temperature control of the product. Essentially a quick frozen product must be maintained at or colder than -18C throughout the cold chain. The only exception is in retail cabi- Table 11.2 Mean and 95% confidence interval(Ci) of display life based on olour changes during frozen display Gas Bloom Display life( days) In dark Illuminated Mean CI 73-85 6816816816 61-69 38-51 E supplement 72-119 108-141 75-91 181-243 68-78 Source: Lanari et al.. 1995temperature, temperature fluctuations and packaging are the main display parameters that control the quality factors. 11.3.1.1 Prefreezing treatments Lanari et al. (1994) have shown that dietary vitamin E supplement fed to the live animal improved pigment and lipid stability of frozen beef stored under illumination and in the dark at -20 °C. These results complemented their earlier publication (Lanari et al., 1993) which showed that the colour of control samples of longissimus lumborum deteriorated in 1 day com￾pared with 11 days for treated samples stored in the dark. Under an illu￾mination of 1614 lux the treated samples deteriorated after 38 days. The advantages of using vitamin E supplementation in the extension of chilled and frozen storage life was reviewed by Liu et al. (1995). Further studies (Lanari et al., 1995) have shown that blooming time, the atmosphere used for blooming, vitamin E supplementation and illumina￾tion (1614 lux) all affect the colour display life of beef (Table 11.2). 11.3.1.2 Display temperature The operating temperature of a retail display cabinet is a compromise between the operating economics, quality factors and legislation. The Quick Frozen Foodstuff Regulations (1990) are fundamentally quality based and among the main provisions is temperature control of the product. Essentially a quick frozen product must be maintained at or colder than -18 °C throughout the cold chain. The only exception is in retail cabi- 242 Meat refrigeration Table 11.2 Mean and 95% confidence interval (CI) of display life based on colour changes during frozen display Gas Bloom Display life (days) In Dark Illuminated Mean CI Mean CI Control Air 1 62 56–68 0 – 6 79 73–85 0 – 48 0 – 1 0–2 Control O2 1 65 61–69 0 – 6 85 79–90 10 9–12 48 45 38–51 25 22–29 E supplement Air 1 96 72–119 7 2–12 6 125 108–141 9 8–10 48 118 88–148 32 27–38 E supplement O2 1 83 75–91 15 12–17 6 182 157–206 21 18–23 48 212 181–243 73 68–78 Source: Lanari et al., 1995