Food and Nutrition Sciences
Vol.4 No.8A(2013), Paper ID 35292, 7
pages
DOI:10.4236/fns.2013.48A018
Aged Vacuum Packaged Lamb Cuts Are Less Brown than Fresh Muscle Cuts under Simulated Retail Display
Eric N. Ponnampalam, Kym L. Butler, Viv F. Burnett, Matthew B. McDonagh, Joe L. Jacobs, David L. Hopkins
Department of Primary Industries, Werribee, Australia
Department of Primary Industries, Werribee, Australia
Department of Primary Industries, Rutherglen, Australia
Department of Primary Industries, Werribee, Australia;NSW Depart- ment of Primary Industries, Beef Industry Centre of Excellence, University of New England, Armidale, Australia
Department of Primary Industries, Warrnambool, Australia
NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, Australia.
Copyright © 2013 Eric N. Ponnampalam, Kym L. Butler, Viv F. Burnett, Matthew B. McDonagh, Joe L. Jacobs, David L. Hopkins et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
E. Ponnampalam, K. Butler, V. Burnett, M. McDonagh, J. Jacobs and D. Hopkins, "Aged Vacuum Packaged Lamb Cuts Are Less Brown than Fresh Muscle Cuts under Simulated Retail Display,"
Food and Nutrition Sciences, Vol. 4 No. 8A, 2013, pp. 147-153. doi:
10.4236/fns.2013.48A018.