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Longissmus dorsi muscles were removed from Suffolk cross-breed lambs (aged 4–9 months) and cut into steaks. Lamb steaks were over-wrapped on trays and placed in vacuum pack bags. Bags were divided into 3 groups and flushed with gas mixtures containing 100:0, 90:10 or 80:20/CO 2 :N 2 . Mother packed lamb bags were stored for 4 days (T2) and 7 days (T3), respectively, in darkness at...
Kavurma is a cooked meat product and is consumed sliced. The amount of animal fat in kavurma (30–40%) is higher than in other meat products; therefore, lipid oxidation and colour defects are a major problem during storage and in the market place. To preserve the quality characteristics of kavurma in markets antioxidants must be added and the product must be packaged and stored at low temperature....
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