ShareSummary
Recent technological developments have resulted in the export of chilled lamb primals and carcasses to foreign markets by sea. This is achieved by storing lamb in an atmosphere containing an elevated concentration of carbon dioxide and very low residual oxygen. The carbon dioxide technology provides a shelf-life for chilled lamb (0 deg C) of three months when packageed as bulk cuts or in cracass form.
Details
- Original title: Retail-ready meat packaging for domestic and export markets.
- Record ID : 1998-1079
- Languages: English
- Source: Food Aust. - vol. 48 - n. 11
- Publication date: 1996/11
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Controlled atmosphere; Modified atmosphere; Lamb; Meat; Refrigerated transport; Chilling; Beef; Pork; Packaging
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EXTENDING RETAIL STORAGE LIFE OF BEEF AND LAMB ...
- Author(s) : SHAY B. J., EGAN A. F.
- Date : 1990
- Languages : English
- Source: Food Aust. - vol. 42 - n. 8
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Effect of residual oxygen on the colour, odour ...
- Author(s) : PENNEY N., BELL R. G.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 33 - n. 2
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APPEARANCE OF BEEF, PORK AND LAMB STORED IN VAC...
- Author(s) : SEIDEMAN S. C.
- Date : 1980/04
- Languages : English
- Source: Journal of Food Protection - vol. 43 - n. 4
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MICROBIOLOGY OF BEEF, PORK AND LAMB STORED IN V...
- Author(s) : CHRISTOPHER F. M.
- Date : 1980/04
- Languages : English
- Source: Journal of Food Protection - vol. 43 - n. 4
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MICROBIAL FLORA OF LAMB CARCASSES STORED AT 273...
- Author(s) : GRAU F. H., EUSTACE I. J., BILL B. A.
- Date : 1985
- Languages : English
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