@conference {41819,
	title = {Factors affecting colour stability of fresh chilled lamb meat},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {68},
	year = {2008},
	month = {Jan},
	pages = {164-165},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Brisbane, Australia},
	abstract = {An increasing proportion of New Zealand lamb meat is shipped to the European Union market as chilled rather than frozen product, with 29\% exported as chilled product in 2005/06 (Anon, 2006). Once chilled lamb reaches this market it is further processed, with the lamb meat entering the retail market approximately eight weeks after slaughter. A major selection criterion for retail purchasers is the colour of the meat on display. Most consumers prefer bright red ...Continued },
	issn = {1176-5283},
	author = {PL Johnson and McLean NJ and Bain WE and Young E and Campbell AW}
}
