Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed

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 (n = 21) and Merino wether yearlings (n = 21) finished on a s...

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Detalles Bibliográficos
Autores principales: Ha, Minh, Warner, Robyn Dorothy, King, Caitlin, Wu, Sida, Ponnampalam, Eric N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8775162/
https://www.ncbi.nlm.nih.gov/pubmed/35053876
http://dx.doi.org/10.3390/foods11020144

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8775162/
https://www.ncbi.nlm.nih.gov/pubmed/35053876
http://dx.doi.org/10.3390/foods11020144

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