Retail colour display life of chilled lamb as affected by processing conditions and storage temperature

Meat Science

Volumn 88, Issue 3, 2011, Pages 354-360

  Rosenvold, Katja ^a   Wiklund, Eva ^a,b  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

^b Svenska Samernas Riksförbund ^*  (Sweden)

Author keywords

Chilling; Electrical stimulation; Lamb; Retail colour display life; Storage temperature

Indexed keywords

COLOUR STABILITY; ELECTRICAL STIMULATION; ELECTRICAL STIMULATIONS; LAMB; MODIFIED ATMOSPHERE; NEGATIVE IMPACTS; PROCESSING CONDITION; RETAIL COLOUR DISPLAY LIFE; RETAIL PACKAGING; STORAGE PERIODS; STORAGE TEMPERATURE; STORAGE TEMPERATURES;

COLOR; MODIFIED ATMOSPHERE PACKAGING; OXYGEN; SALES; STABILITY;

ATMOSPHERIC TEMPERATURE;

WATER;

ANIMAL; ARTICLE; ELECTROCHEMICAL ANALYSIS; FEMALE; FOOD HANDLING; FOOD PRESERVATION; MALE; MEAT; METHODOLOGY; PH; PIGMENTATION; QUALITY CONTROL; REPRODUCIBILITY; SHEAR STRENGTH; SHEEP; TEMPERATURE; TIME;

ANIMALS; ELECTROCHEMICAL TECHNIQUES; FEMALE; FOOD HANDLING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MALE; MEAT; PIGMENTATION; QUALITY CONTROL; REPRODUCIBILITY OF RESULTS; SHEAR STRENGTH; SHEEP, DOMESTIC; TEMPERATURE; TIME FACTORS; WATER;

EID: 79952815566     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.01.006     Document Type: Article

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