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frozen meat is its appearance. The freezing
Both temperature and illumination level process causes changes in the structure and
affect the rate of discoloration during frozen color of the muscle, and the deterioration
storage, but light is by far the more serious in appearance during frozen storage and
factor. Lentz (1971) reported the progress of display ultimately leads to rejection of the
discoloration in the light (160–220 dekalux) product by the consumer. Storage tempera-
and in the dark for frozen beef stored at a ture, light intensity on the display area, and
range of temperatures in terms of the Munsel method of packaging all affect the rate of
color notation. At −18°C, a temperature deterioration. The appearance of fresh meat
typical of good commercial display, the color is a primary factor in acceptability at retail
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