Effect of forage and retail packaging types on meat quality of long-term chilled lamb loins

Journal of Animal Science

Volumn 91, Issue 12, 2013, Pages 5998-6007

  Kim, Y H B ^a   Stuart, A ^a   Rosenvold, K ^a,c   Maclennan, G ^b  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

^b Alliance Group Limited   (New Zealand)

^c ANZCO Foods Ltd   (New Zealand)

Author keywords

Forage; Lamb; Meat quality; Modified atmosphere packaging; Oxidation

Indexed keywords

CICHORIUM INTYBUS; LOLIUM; OVIS ARIES; TRIFOLIUM; TRIFOLIUM PRATENSE;

CARBON DIOXIDE; OXYGEN;

ANIMAL; ANIMAL FOOD; ARTICLE; ATMOSPHERE; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; FABACEAE; FOOD PACKAGING; FOOD STORAGE; MEAT; METHODOLOGY; PH; POACEAE; RANDOMIZED CONTROLLED TRIAL; SHEEP; STANDARD;

ANIMAL FEED; ANIMALS; ATMOSPHERE; CARBON DIOXIDE; FABACEAE; FOOD PACKAGING; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; MEAT; OXYGEN; POACEAE; SHEEP;

EID: 84888183070     PISSN: 00218812     EISSN: 15253163     Source Type: Journal    
DOI: 10.2527/jas.2013-6780     Document Type: Article

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