Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed
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DOI: 10.3390/foods11020144
Abstract: This study investigated the CIELab colour, water holding capacity, texture and oxidative stability of sheep meat from different breeds, finishing feeds, and retail packaging methods. Leg primal cuts from a subset of Composite wether lambs… read more here.
Keywords: retail packaging; sheep meat; colour water; packaging ... See more keywords