Impact of Industrial Practices on the Microbial and Quality Attributes of Fresh Vacuum-Packed Lamb Joints

Impact of Industrial Practices on the Microbial and Quality Attributes of Fresh Vacuum-Packed Lamb Joints

The impact of different industrial practices at lamb export abattoirs in Ireland on the microbial and quality attributes of fresh vacuum-packed (VP) lamb leg joints, including Clean Livestock Policy (CLP), fleece clipping, carcass chilling times and vacuum pack storage, at typical chill and retail d...

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Bibliographic Details
Main Authors: María de Alba, Catherine M. Burgess, Katie Pollard, Camila Perussello, Jesús M. Frías-Celayeta, Des Walsh, Joan Carroll, Emily Crofton, Carol Griffin, Cristina Botinestean, Geraldine Duffy
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
fleece
lamb carcass
chilling length
microbial load
meat quality
shelf-life
Online Access:https://www.mdpi.com/2304-8158/11/13/1850

Internet

https://www.mdpi.com/2304-8158/11/13/1850

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