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The effects of electrical stimulation, thawing, ageing and packaging on the colour and display life of lamb chops.

Author(s) : MOORE V. J., YOUNG O. A.

Type of article: Article

Summary

The colour of electrically stimulated meat is more stable and diminishes after thawing and ageing. The display life is longer for stimulated and chilled meat than for non stimulated. This advantage disappears after two weeks vacuum packaging at -1.5 deg C. Vacuum packaging is better than packaging with oxygen permeable film.

Details

  • Original title: The effects of electrical stimulation, thawing, ageing and packaging on the colour and display life of lamb chops.
  • Record ID : 1992-2843
  • Languages: English
  • Source: Meat Sci. - vol. 30 - n. 2
  • Publication date: 1991

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