Effect of post mortem temperatures and modified atmospheres packaging on shelf life of suckling lamb meat
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文摘

The slow chilling of lamb carcasses does not adversely influence the meat quality.

Oxidation was higher in the 20/70/10% CO2/O2/N2 packs, this was not a disadvantage.

The deterioration of the packaged lamb forelegs was due to microbial spoilage.

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