(Radio Iowa) – A study at Iowa State University shows how packaging can affect your choice of bacon. Stephanie Major is a senior in meat science who looked into the issue as they tested natural antioxidants and their impact on the way meat looks. “My project kind of came about because we were just kind of interested in seeing how those natural antioxidants might hold up in kind of like a retail setting with LED lights and a couple of different types of packaging type,” Major says. The meat can take on a grayer color due to lighting and exposure to oxygen, but it is still okay to eat. Major says the vacuum packed bacon kept its color better than bacon that was simply wrapped in plastic.

“We all shop with our eyes and you see something that’s prettier in the store shelves is a little bit redder, pinker. And so we’re going to kind of shift our gear towards buying that product,” Major says. Major says the vacuum packaged bacon also did better than bacon in an open meat case. “What was interesting was, is we actually saw the bacon become redder in pigmentation so it became more desirable appearance wise,” she says. Major says the study leads to several tips for displaying bacon. “I would say with stores, pretty much controlling the atmosphere, controlling the lighting conditions, especially because you know as that lighting intensity becomes brighter and becomes more intense, especially with those LED lights. you see further oxidation occurring more rapidly and you also see that color fading occur more rapidly as well,” she says.

Major is from Albia and plans to do an internship with Tyson Foods after graduation, and then wants to return to Iowa State to attend graduate school.