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.

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