Consumers are willing to pay a premium for beef that is guaranteed as tender; and ageing, wherein beef is held under cold storage for a period following slaughter to tenderise, is a practical means for industry to capitalise on this opportunity. Consumer purchasing behaviour is also influenced by beef’s colour and therefore it is of commercial interest to preserve acceptable colouration during display (stability) to optimise its retail-potential. Past research has identified temperature as an important factor driving the efficacy of ageing (Coombs et al. 2017) – but additional understanding of temperature-time implications on beef colour stability is necessary before its application within the Australian industry can be determined.This project aimed to address this requisite and explore ageing temperature and time effects on beef colorimetrics across 3 d of retail display.
|Number of pages||1|
|Publication status||Published - 2018|
|Event||Australian Society of Animal Production 32nd Biennial Conference - Charles Sturt University, Wagga Wagga, Australia|
Duration: 02 Jul 2018 → 04 Jul 2018
|Conference||Australian Society of Animal Production 32nd Biennial Conference|
|Period||02/07/18 → 04/07/18|