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The Effects of Extended Chilled Storage on the Odor and Flavor of Sheepmeat

  • Terry J. Braggins
  • Michael P. Agnew
  • Deborah A. Frost
  • Colleen Podmore
  • Tracey L. Cummings
  • Owen A. Young
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 542)

Abstract

New Zealand’s geographic position remote from Northern Hemisphere markets is an extra challenge that the meat industry has had to address to remain internationally competitive. Traditionally, New Zealand exported most of its sheepmeat frozen. However, in a drive to market table-ready cuts of beef and lamb, a carbon dioxide controlled atmosphere packaging system was developed so raw product could be shipped chilled (−1.5°C) and yet maintain a hygienic storage life of at least 16 weeks. One advantage of this type of storage is that the meat has sufficient time to tenderize during transport. This process, known as ‘ageing’, is also important for the development of meat flavor (Bouton et al., 1958).

Keywords

Free Amino Acid Storage Time Total Free Amino Acid Rigor Treatment Flavor Intensity 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 2004

Authors and Affiliations

  • Terry J. Braggins
    • 1
  • Michael P. Agnew
    • 1
  • Deborah A. Frost
    • 1
  • Colleen Podmore
    • 1
  • Tracey L. Cummings
    • 1
  • Owen A. Young
    • 1
  1. 1.AgResearch Ltd., MIRINZ CentreHamiltonNew Zealand

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