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Short commnunication

Effect of anaerobic chilled storage on the pH, water-holding capacity, emulsifying capacity, and drip of lamb packaged fresh or thawed

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Pages 313-315 | Received 19 Oct 1988, Accepted 24 Jan 1989, Published online: 30 Jan 2012

References

  • Gill , C. O. 1986 . Chilled NZ lamb: A novel export product . Food technology in New Zealand , 21 ( 1 ) : 15 – 16 .
  • Grau , R. and Hanun , R. 1953 . Eine einfache Methode zur Bestimmimg der Wasserbindung im Muskel . Naturwissen-Schaften , 40 : 29 – 29 .
  • Lawrie , R. A. 1959 . Water-binding capacity and drip formation in meat . Journal of refrigeration , 2 : 87 – 89 .
  • Moore , V. J. and Gill , C. O. 1987 . The pH and display life of chilled lamb after prolonged storage under vacuum or under CO2 . New Zealand journal of agricultural research , 30 : 449 – 452 .
  • Swift , C. E. , Lockett , C. and Fryar , A. J. 1961 . Comminuted meat emulsions - the capacity of meats for emulsifying fat . Food technology , 15 : 468 – 473 .

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