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