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 (Anon, 2006). Once chilled lamb reaches this market it is further processed, with the lamb meat entering the retail market approximately eight weeks after slaughter. A major selection criterion for retail purchasers is the colour of the meat on display. Most consumers prefer bright red ...Continued

Johnson, PL, NJ McLean, WE Bain, E Young, and AW Campbell

Proceedings of the New Zealand Society of Animal Production, Volume 68, Brisbane, Australia, 164-165, 2008