Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality
Damian Conrad Frank, Geert Geesink, Tharcilla IRC Alyarenga, Rod Polkinghorne, Janet Stark, Michael Lee, Robyn Warner
Meat Science | ELSEVIER SCI LTD | Published : 2017
Awarded by Meat & Livestock Australia
This research was fully funded by Meat & Livestock Australia (AMQT.0068). The industry partners had no influence on the findings or on their reporting.