Retail colour stability of lamb
نویسنده
چکیده
Several experiments have been carried out in New Zealand to determine the effects of processing and storage conditions on the colour stability of lamb cuts during retail display. A high proportion of lamb is now being exported in chilled, vacuumpacked form due to the longer storage times attainable under modern processing practices, and the higher prices achieved compared with frozen product. The studies explored (1) processing conditions of electrical stimulation and temperature at rigor; (2) storage temperature prior to retail display and (3) the effect of ageing prior to freezing on retail display life.
منابع مشابه
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