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dc.identifier.citationIn Proceedings of the International Congress of Meat Science and Technology (2018), Retrieved from:
dc.description.abstractINTRODUCTION Dry-aged meat is a niche product favoured by meat purveyors for mostly local upscale restaurants and gourmet markets. The distinct flavour of dry-aged meat commands a higher price in the marketplace, yet very little dry-aged meat is exported from its country of origin. Lamb is consumed widely around the world, and New Zealand is the major producer and exporter of wet-aged lamb globally. Dry-ageing of beef has been well studied over the last decade [1, 2] with comparatively limited research carried out on lamb. There is an opportunity to develop commercial dry-aged lamb for high value export markets. The aim of the present study was to compare the quality and consumer acceptability of in bag, dry- and wet-aged lamb.
dc.rightsThe material is open access, but when using this digital material it is expected that the citation should, in addition to the normal bibliographic data, include also ‘Source:’
dc.titleQuality and Consumer Acceptability of In-bag Dry- and Wet Aged Lamben_NZ
dark.contributor.authorZhang, Ren_NZ
dark.contributor.authorYoo, JYen_NZ
dark.contributor.authorCraigie, Cen_NZ
dark.contributor.authorStaincliffe, Men_NZ
dark.contributor.authorRealini, Cen_NZ
dark.contributor.authorMcEwan, Jen_NZ
dark.contributor.authorFarouk, Men_NZ, Melbourneen_NZ
aut.event.date2018-08-12 to 2018-08-17en_NZ

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