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Quality and Consumer Acceptability of In-bag Dry- and Wet Aged Lamb

Zhang, R; Yoo, JY; Craigie, C; Staincliffe, M; Realini, C; McEwan, J; Farouk, M
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Conference Contribution (153.4Kb)
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http://hdl.handle.net/10292/13547
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Abstract
INTRODUCTION

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.
Date
August 16, 2018
Source
In Proceedings of the International Congress of Meat Science and Technology (2018), Retrieved from: http://icomst-proceedings.helsinki.fi/papers/2018_07_05.pdf
Publisher
DigICoMST
Publisher's Version
http://icomst-proceedings.helsinki.fi/papers/2018_07_05.pdf
Rights Statement
The 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: www.icomst.helsinki.fi/Digicomst.’

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