@conference {79005,
	title = {Impacts of different forages and packaging conditions on colour and lipid oxidation stability of lamb loins},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {72},
	year = {2012},
	month = {Jan},
	pages = {147-149},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {Fresh meat colour is one of the most important quality attributes that affects the consumer{\textquoteright}s meat purchasing decisions (Renerre \& Labas 1987). A number of factors such as feed type, animal breed, age, sex, display and packaging conditions influence the rate of metmyoglobin formation. Metmyoglobin is the pigment responsible for brown colour on meat surface during retail display ... continued},
	issn = {1176-5283},
	author = {Kim YHB and Stuart AD and Rosenvold K and Maclennan G}
}
