Fig. 3 shows the individual values of all samples for changes in redness (Da* = a*t a*t=0) and lightness (DL* = L*t L*t=0) after 24 h (a) and 21 days (b). On average, ham packages in retail shops are exposed to light for about 24 h (Larsen et al., 2006). After 24 h, all illuminated samples showed a clearly visible loss in redness, which was slightly more pronounced in samples illuminated 24 h/ day than in samples illuminated 8 h/day. After 21 days, a typical shelf life of MAP ham, samples packaged with CSP preserved their redness comparable to the samples stored in darkness (Fig. 3b).