At present, supermarket food, especially cooked and fresh food, generally uses fluorescent lamps for illumination. This traditional high heat lighting system can cause damage to meat or meat products, and can form water vapor condensation inside plastic packaging. In addition, using fluorescent lighting often makes elderly customers feel dazzled, making it difficult for them to fully see the food situation.
LED belongs to the category of cold light sources, which emit less heat than traditional lamps. Moreover, it has the characteristic of energy saving and reduces the consumption of electricity in shopping malls or food stores. From these advantages, it is already superior to the fluorescent lighting fixtures commonly used in shopping malls. However, the advantages of LEDs are not limited to this, they also have antibacterial effects. Scientists have shown that acidic foods such as freshly cut fruits and ready to eat meat can be preserved in low temperature and blue LED environments without further chemical treatment, greatly reducing meat aging and cheese melting, thereby reducing product loss and achieving rapid development in the field of food lighting.
For example, it was reported in the Journal of Animal Science that fresh light illumination has an impact on myoglobin (a protein that promotes the deposition of meat pigments) and lipid oxidation in meat. Methods were found to prolong the optimal color duration of meat products, and the effect of fresh light irradiation on food preservation was found, which greatly reduces the operating costs of shopping malls or food stores. Especially in the consumer market in the United States, consumers often value the color of the meat when choosing ground beef. Once the color of ground beef turns dark, consumers usually do not choose it. These types of meat products are either sold at a discount or become reimbursable meat products in the billions of dollars lost by American supermarkets each year.