File(s) under permanent embargo
Shelf Life of Australian Red Meat
book
posted on 2023-05-22, 08:40 authored by Eustace, I, Gardner, G, Hildebrandt, A, Huynh, L, Jenson, I, Johnston, M, Mandeep KaurMandeep Kaur, Langbridge, J, Miles, D, Thomas RossThomas Ross, John Sumner, Mark TamplinMark Tamplin, Torcello, P, Wilkinson, KShelf-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.
Funding
Meat and Livestock Australia
History
Pagination
156ISBN
9781740362399Department/School
Tasmanian Institute of Agriculture (TIA)Publisher
Meat and Livestock AustraliaRepository Status
- Restricted