Identifying storage thresholds in frozen and chilled red meats

Red meat (lamb and beef) are important global commodities and as such, industry must deliver safe and quality product to often distant end-users – to do otherwise would incur substantial market access and economic penalties.

This project aimed to study the effect of different chilled-then-frozen storage durations on red meat quality. This entailed two staggered and complementary experiments (including two simultaneous replicates) testing lamb and beef respectively.