Retail colour display life of chilled lamb as affected by processing conditions and storage temperature.

This study explored the impact of i) processing conditions (electrical stimulation and pre rigor temperatures), and ii) storage temperature prior to retail display on the colour stability of lamb which had been vacuum-packaged for seven weeks before retail packaging in high-oxygen modified atmosphere (80% O(2)/20% CO(2)). A high pre rigor temperature (42°C) reduced colour stability while differences in colour stability between pre rigor temperatures of 5°C, 15°C and 25°C were limited. It was not affected by electrical stimulation, and did not interact with pre rigor temperature.