Vitamin E supplement keeps lamb meat red longer

摘要

New research conducted at Murdoch University has found a way to extend the shelf life of lamb meat. Done with the support of Woolworths and funded jointly by the Australian industry sheep CRC and MLA, this research has the potential to reduce the millions of dollars lost due to the need to discount meat that has discoloured. During retail display, the surface colour of lamb will change from a cherry red to brown. Brown meat cannot be sold at full retail price and so an industry standard applies suchthat once meat has been displayed for 48 hours (current benchmark) it is automatically discounted or downgraded, causing a substantial economic loss to the industry.