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Shelf Life of Australian Red Meat

Citation

Eustace, I and Gardner, G and Hildebrandt, A and Huynh, L and Jenson, I and Johnston, M and Kaur, M and Langbridge, J and Miles, D and Ross, T and Sumner, J and Tamplin, M and Torcello, P and Wilkinson, K, Shelf Life of Australian Red Meat, Meat and Livestock Australia, pp. 156. ISBN 9781740362399 (2014) [Authored Other Book]

Official URL: http://www.mla.com.au/News-and-resources/Publicati...

Abstract

Shelf-life of Australian Red Meat Australian meat has a reputation around the world for excellent shelf life. The Australian meat industry produces meat products with shelf lives ranging from a few days (entire cuts, roasts and ground meats) to several months (vacuum-packed primals) to more than one year (frozen manufacturing meat). The industry services domestic and export markets in the retail and further processing sectors, all of which impose specifications or standards which relate to shelf life. The purpose of this book is to explain the important elements that contribute to shelf life so that everyone in the supply chain can do their part to maintain a superior standard. It is also intended for Australian meat customers so that they can understand the technical aspects of the product, what to expect of Australian meat and how to set appropriate criteria for product acceptance. As will be seen from the Contents page, the scope of this book is wide. It aims to provide up-to-date information on the shelf life of Australian meat for a range of users who operate in the technical, regulatory and marketing spheres. To satisfy this broad spectrum of readers, each section is ‘paced’, progressing from a basic level and ending with the latest research work; a reference list is provided at the end of each section for those who wish to read further.

Item Details

Item Type:Authored Other Book
Keywords:meat shelf life
Research Division:Engineering
Research Group:Food Sciences
Research Field:Food Packaging, Preservation and Safety
Objective Division:Health
Objective Group:Public Health (excl. Specific Population Health)
Objective Field:Food Safety
Author:Kaur, M (Dr Mandeep Kaur)
Author:Ross, T (Associate Professor Tom Ross)
Author:Sumner, J (Dr John Sumner)
Author:Tamplin, M (Professor Mark Tamplin)
ID Code:98415
Year Published:2014
Deposited By:Tasmanian Institute of Agriculture
Deposited On:2015-02-13
Last Modified:2015-02-24
Downloads:0

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