Effect of forage and retail packaging types on meat quality of long-term chilled lamb loins1

The objectives of this study were to determine the effects of different forage regimes and modified atmosphere packaging (MAP) systems [high oxygen (HiOx-MAP): 80% O2 and 20% CO^sub 2^; and CO^sub 2^-MAP: 20% CO2 and 80% N^sub 2^] on color and lipid oxidation stability and sensory attributes of long...

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Veröffentlicht in:	Journal of animal science 2013-12, Vol.91 (12), p.5998-6007
Hauptverfasser:	Kim, Y. H. B., Stuart, A., Rosenvold, K., Maclennan, G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Food packaging Meat processing Meat quality Oxidation Sheep
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