Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins

Meat Science

Volumn 90, Issue 4, 2012, Pages 962-966

  Kim, Yuan H Brad ^a   Stuart, Adam ^a   Black, Cathryn ^a   Rosenvold, Katja ^a  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

Author keywords

Age; Colour; Lamb; Modified atmosphere packaging; Myoglobin; Shear force

Indexed keywords

AGE; LAMB; MODIFIED ATMOSPHERE; MYOGLOBIN; SHEAR FORCE;

COLOR; FOOD PROCESSING;

MODIFIED ATMOSPHERE PACKAGING;

OVIS ARIES;

MYOGLOBIN; OXYGEN;

AGE; ANIMAL; ARTICLE; CHEMISTRY; COLOR; FOOD PACKAGING; MEAT; MEAT INDUSTRY; METHODOLOGY; PH; SHEEP; SKELETAL MUSCLE; VACUUM;

AGE FACTORS; ANIMALS; COLOR; FOOD PACKAGING; HYDROGEN-ION CONCENTRATION; MEAT; MEAT-PACKING INDUSTRY; MUSCLE, SKELETAL; MYOGLOBIN; OXYGEN; SHEEP; VACUUM;

EID: 84855521816     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.11.040     Document Type: Article

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