Preliminary evaluation of Flavourless Smoke
This project tests the value proposition(s) for the inclusion of flavourless smoke with Australian sheep meat; a technology that is able to enhance and maintain colour stability for up to 25 days post retail pack, and extend the shelf life by up to 20%.
Project date
30 May 2019-15 Jun 2021
Principal investigator
Michael Lee
Project funded by
Multiple industries
Alternative protein
Beef cattle
Other rural industries
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