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Lamb colour research Honor

Thursday 5th of December 2013

With meat colour a key driver of a consumer’s purchasing decision, the new research findings, from multi-award winning student Honor Calnan, on how to maximise the stability of lamb will assist the industry to improve colour stability and thereby prolong product shelf life.

Ms Calnan’s research investigated the management and genetic influences on the fresh colour and colour stability of lamb meat, revealing a range of influential factors including the fact that meat pH is associated with colour stability – that is, the higher the pH, the faster the meat turns brown.

Download the media release below.

DownloadLamb colour reserach honor (233 KB)