@conference {60980,
	title = {Genetic parameters for colour stability of chilled lamb : Brief Communication},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {69},
	year = {2009},
	month = {Jun},
	pages = {220-222},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {An increasing proportion of New Zealand lamb meat is shipped to the European Union market as chilled rather than frozen product, with 29\% exported as chilled product in 2005/06 (Meat and Wool New Zealand, 2006). New Zealand{\textquoteright}s lamb export markets are located such that the chilled product travels large geographical distances via freighted shipping, taking six to twelve weeks to reach the destination. Once chilled lambs arrives at its destination it is further processed and packaged to specification for retail sale. Shelf life and colour stability are particularly important for this... Continued },
	issn = {1176-5283},
	author = {McLean NJ and PL Johnson and Bain WE and Greer GJ and Dodds KG}
}
