@conference {60954,
	title = {Quality of chilled-never-frozen versus chilled-frozen-thawed lamb : Brief Communication},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {69},
	year = {2009},
	month = {Jun},
	pages = {108-111},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {Chilled lamb currently attracts a premium price over frozen accelerated conditioning and ageing (AC\&A) lamb in New Zealand{\textquoteright}s traditional lamb markets. AC\&A lamb is fully frozen within 48 h of slaughter (Hagyard, 1979). The price differential between chilled-never-frozen (CNF) and AC\&A frozen lamb is due to CNF lamb having more reliable tenderness, less drip loss and longer colour display life than AC\&A lamb. There is no clear evidence that the eating quality of CNF lamb is superior to... Continued },
	issn = {1176-5283},
	author = {Wiklund E and Farouk MM and Stuart A and Cartwright S and Penney N and Rosenvold K}
}
