냉장고에 적합한 신선한 고기 조명을 선택하는 방법

Ⅰ. Current Market Status of Commercial Refrigerator Lighting

현재, 상업용 냉장고 조명 시장은 경쟁이 치열합니다. Due to cost pressures, many manufacturers tend to opt for low-quality lighting solutions. 하지만, with consumers’ rising expectations for quality of life, mere price competition can no longer meet market demands, particularly in the field of meat display lighting, where several key pain points persist:

Ⅱ. Why does fresh meat change color?

The red color of fresh meat comes from myoglobin in the muscle tissue. When meat is exposed to air, myoglobin binds with oxygen, resulting in a bright red hue—the color we most desire. 하지만, if the temperature is too high, the lighting is too intense, or the storage time is too long, myoglobin gradually oxidizes into a brownish color, making the meat appear less fresh. In essence, the color change in fresh meat is fundamentally due to the oxidation-reduction reactions of myoglobin.

Specific:

• Deoxymyoglobin (DeoxyMb): Purplish-red color, commonly observed in vacuum-packaged meat.
• Oxyhemoglobin (MbO₂): Bright red color, representing the normal state of meat when exposed to oxygen.
• Metmyoglobin (MetMb): Brownish color, resulting from the oxidative deterioration of myoglobin.

Factors Influencing Fresh Meat Changes

• 온도: The oxidation rate doubles with every 5°C increase (based on the Arrhenius equation, where Q₁₀ ≈ 2.5, meaning the rate increases by 2.5× per 10°C rise; at 5°C, the increase is approximately 1.8×).

• Light Exposure: Ultraviolet wavelengths (<400 nm) directly trigger photooxidation reactions, accelerating meat discoloration.

• Color Rendering: Optimal color accuracy is achieved when the Color Rendering Index (CRI) > 90, ensuring true-to-life meat color representation.

Ⅲ. Common issues with traditional meat display lighting include

Many existing lighting solutions fail to fully address the practical requirements of meat display, with common issues including:

1. Heat-Induced Spoilage Acceleration:

Excessive power output raises surface temperatures of meat, accelerating oxidation and discoloration. Under identical conditions (4° C, 1500 lx), a 2–3°C temperature increase on the meat surface can elevate browning rates by 60% ± 5%.

2. UV-Driven Oxidation:

Certain lighting sources emit ultraviolet (UV) wavelengths, which expedite meat browning and compromise visual quality.

3. Color Distortion:

Some lighting systems artificially enhance meat color by adding excessive red light, creating a mismatch between perceived and actual freshness. This misrepresentation undermines consumer purchasing decisions.

Ⅳ. Laidishine Professional Solutions

이러한 통증 지점을 해결하고 냉장 디스플레이에서 육류에 대한 최적의 시각적 매력을 유지하려면, we have optimized our lighting system to ensure:

✅ Low-Temperature Lighting:

Utilizing IC constant-current and constant-voltage design, our system achieves >30% higher luminous efficacy compared to traditional resistive designs at equivalent power levels. This minimizes heat emission from lighting, reducing its impact on meat surface temperature and delaying oxidative discoloration.

✅ Natural Color Rendering:

연색성 지수 포함 (CRI) > 80 (최대 90+) and subtle pink phosphor enhancement, meat appears vibrantly red yet authentically natural—free from artificial color distortion.

✅ UV Control:

Ultraviolet emission is kept at <0.31 μW/lm, meeting IEC 62471 RG0 (Exempt) safety standards to prevent accelerated meat browning caused by UV exposure.

Ⅴ. Laidishine’s recommended meat displays light colors: PK3&WWR

Laidishine recommends two professional light color options—PK3 and WWR—tailored for different meat types and regional markets (applicable across all LAIDISHINE products). Below is a detailed parameter comparison of the two variants.

Test Sample

PK3 Test Sample: SPU-H L1200 8.4W 24VDC PK3, with transparent cover
WWR Test Sample: SPU-H L1150 6W 24VDC WWR, with transparent cover

Core Optical Parameter Comparison:

Parameter	PK3 series (SLK-900-PK3)	WWR series (SLK-900-WWR)	Technical Significance
CCT	3162케이	3489케이	The PK3 warm color tone can more prominently highlight the bright red color of pork.
라	82.7	91.8	The WWR offers more precise overall color reproduction.
Special Color Rendering Index for Red (R9)	73	84	The WWR demonstrates superior performance in rendering beef marbling.
빛나는 효능	113.2	143.0	The WWR achieves 26% higher energy efficiency.
Peak Wavelength	448 (파란색), 618 (red)	631 (red)	그만큼 618 nm peak of PK3 precisely matches the myoglobin in pork.
Ultraviolet Radiation, UVR	<0.28 (Measured-Based Estimation)	<0.12 (Measured-Based Estimation)	All comply with IEC 62471 RG0 Exemption Level.
TM-30 (Rf/Rg)	73 / 115	80 / 111	PK3’s Rg=115 enhances red color saturation.
Full width at half maximum	16.8 nm (blue light)	8.2 nm (Red Light)	The WWR features purer red light wavelength bands.

Note: The ultraviolet radiation value is calculated through integration within the 350-400 nm wavelength band using a spectrometer. PK3 exhibits a value of <0.31 μW/lm, while WWR shows <0.12 μW/lm, both complying with the exemption limits specified in IEC 62471. The test was conducted in an environment with a temperature of 24℃ ± 0.5%.

Actual measured spectral diagram:

From a visual perspective, compared to PK3, the WWR appears more yellowish in color.
At the same point, the illuminance value of WWR is higher.

Application Recommendations:

PK3 Light Color: Particularly suitable for the Asian market, enabling pork to exhibit a more natural and vibrant red hue.

WWR Light Color: Ideal for the European or Australian markets, enhancing the visibility of beef textures and providing more accurate color reproduction.

Ⅵ. Laidishine Meat Display Lighting Series

Laidishine offers a diverse range of product series to meet the varied needs of different customers:

Ⅶ. 애플리케이션

✔ Supermarket chilled meat cabinets

✔ Cold chain displays for fresh food e-commerce

✔ Finished product areas in meat processing plants

Want to make your refrigerated meats look fresher and sell better? Contact us today for customized lighting solutions!