Effect of retail light sources on the appearance of processed turkey products

1. The effect of using incandescent (INC), fluorescent (FL) and metal halid e (MH) light sources on panel preference of three turkey products was inves tigated. 2. For the bologna, smoked turkey and turkey breast, INC was the preferred light source. There was no significant difference in preference between the FL and MH light sources. 3. Relative luminance data, collected with a fibre optic probe connected to a photodiode array, demonstrated that the reason was a minimal red light o utput in the commercially used FL and MH light sources, which resulted in a lack of redness in the products.