The effect of temperature in the range of -0.8 to 4°C on lamb meat color stability.
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DOI: 10.1016/j.meatsci.2017.07.010
Abstract: This study investigated effects of controlled freezing point storage (CFPS, -0.8°C) on lamb color stability compared with storage at 4°C (control). The muscle samples (n=5) of longissimus thoracis et lumborum from both carcass sides were… read more here.
Keywords: stored cfps; storage; meat; color stability ... See more keywords