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dc.date.accessioned2020-07-23T22:34:17Z
dc.date.available2020-07-23T22:34:17Z
dc.date.copyright2018-08-16en_NZ
dc.identifier.citationIn Proceedings of the International Congress of Meat Science and Technology (2018), Retrieved from: http://icomst-proceedings.helsinki.fi/papers/2018_07_05.pdf
dc.identifier.urihttp://hdl.handle.net/10292/13547
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.publisherDigICoMSTen_NZ
dc.relation.urihttp://icomst-proceedings.helsinki.fi/papers/2018_07_05.pdfen_NZ
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: www.icomst.helsinki.fi/Digicomst.’
dc.titleQuality and Consumer Acceptability of In-bag Dry- and Wet Aged Lamben_NZ
dc.rights.accessrightsOpenAccessen_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
aut.event.place, Melbourneen_NZ
aut.event.date2018-08-12 to 2018-08-17en_NZ
pubs.elements-id385496


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