The importance of chill rate when characterising colour change of lamb meat during retail display

Meat Science

Volumn 90, Issue 2, 2012, Pages 478-484

  Jacob, R H ^a   Thomson, K L ^a  

^a Baron Hay Court ^*  (Australia)

Author keywords

Colour stability; Lamb; Meat; Oxy met; Retail display

Indexed keywords

COLOUR CHANGE; COLOUR DIFFERENCES; COLOUR STABILITY; DISPLAY CABINET; LAMB; MEASUREMENT PROTOCOL; MEAT SAMPLES; OXIDATION EFFECTS; OXY/MET; RETAIL DISPLAY; SARCOMERE LENGTH; SHEAR FORCE;

CHLORINE COMPOUNDS; MEATS; OXYGENATION; POLYSTYRENES; POLYVINYL CHLORIDES; SALES;

COLOR;

OVIS ARIES;

ANIMAL; ARTICLE; CHEMISTRY; COLD; COLOR; COMPARATIVE STUDY; FOOD HANDLING; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; SARCOMERE; SHEEP; SKELETAL MUSCLE; VACUUM;

ANIMALS; COLD TEMPERATURE; COLOR; FOOD HANDLING; MEAT; MUSCLE, SKELETAL; OXIDATION-REDUCTION; SARCOMERES; SHEEP; VACUUM;

EID: 80555122888     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.09.011     Document Type: Article

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