[01] Paulette Hebert, Department of Design, Housing and Merchandising, Oklahoma State University, Stillwater, USA. [02] Gregory Clare, Department of Design, Housing and Merchandising, Oklahoma State University, Stillwater, USA. [03] Yeasun Chung, School of Hotel and Restaurant Administration, Oklahoma State University, Stillwater, USA. [04] Lisa Slevitch, School of Hotel and Restaurant Administration, Oklahoma State University, Stillwater, USA. [05] Jerrold Leong, School of Hotel and Restaurant Administration, Oklahoma State University, Stillwater, USA.

An interdisciplinary university team conducted an experiential study regarding consumers’ perceptions of uncooked red meat (beef) displayed under different lighting treatments to mutually benefit students, older adults and industry. Three evaluation stations with different lighting treatments and identical meat packages simulated grocery store conditions. 275 participants were randomly assigned to stations at three sites. Subjects perceived meat as safer under light emitting diodes (LED) than fluorescent. Older participants perceived meat as safer than did younger participants. Younger participants perceived meat products under all three lights similarly and perceived meat as less safe than did older adults. Findings were distributed to participants; non-participants; multi-disciplinary university students; retirement centers; restaurants; and grocery stores. Participants and researcher subsample was interviewed. Transcripts were content-analyzed using a computer-aided text program. Lighting was the most frequently used word followed by temperature and safety. Students indicated participation was personally meaningful and raised awareness of food safety, storage and display issues.

Interdisciplinary, Light, Meat, Food, Safety, Temperature, Light Emitting Diodes (LED), Retail

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