This project seeks to evaluate and develop glucose application as an effective and reliable intervention for shelf-life extension of vacuum-packed (VP) chilled sheep meats.
Specifically, we will evaluate and optimise the potential of this intervention, including use of various lamb cuts from multiple sources at other storage temperatures to augment the evidence for addition of glucose as an intervention.
Studies to evaluate the potential for further acidification of meat by lactic acid as an intervention for shelf-life extension are also important, i.e., to develop underpinning science to support the proposed intervention.
The effectiveness of the proposed intervention on a commercial scale and how this affects the eating quality of VP lamb will also require rigorous investigation and optimization before commercial uptake.
For more information contact: