Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality.
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DOI: 10.1016/j.meatsci.2016.09.010
Abstract: Lamb steaks from semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles were allocated to three different packaging treatments - Darfresh® vacuum skin packaging (VSP), Darfresh® Bloom packaging (80% O2:20% CO2; Hi-Ox-DB) or high oxygen… read more here.
Keywords: high oxygen; impact high; vacuum; packaging ... See more keywords