In this episode, Stephanie Major, a senior at Iowa State University, outlines a research project that aimed to better understand how bacon becomes discolored under varying types of retail lights. With Major as co-leader of the research team, the study involved treating cured bacon with natural antioxidants and then packaging the product in aerobic (overwrap) and anaerobic (vacuum packed) containers. Major and Dr. Terry Hauser, associate director at Iowa State’s College of Agriculture and Life Sciences, explain the results of the study, which found that the type of packaging was more effective than an antioxidant treatment alone in preventing photo-oxidation in bacon in storage or on retail shelves.
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