Enhancing retail colour stability and shelf life of lamb meat for key markets

21 March 2016
Focus area: Product & process integrity
Program stream: Food safety
Project number: 2013-3003
This project demonstrated the potential of dietary antioxidants (vitamin E and selenium) at supranutritional levels to reduce heat stress impacts in lamb finished under hot conditions and improve the meat colour stability, shelf life and nutritive value.

Supporting documents

Most recent reports

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