Identifying storage thresholds in frozen and chilled red meats

13 December 2017
Focus area: Food safety
Program stream: Product & process integrity
Project number: 2014-1048
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.

Supporting documents

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Previous in this focus area 18 May 2017 Hypobaric storage pilot study Next in this focus area 14 March 2018 Identifying strategies for regulator awareness