Extending the shelf life of vacuum-packed sheep meats

The practical shelf life of vacuum-packed sheep meat stored at around -0.5°C is about 90 days for lamb; advantages may accrue to supply chains and customers if shelf life could be extended. The factors leading to the relatively short (compared to beef) shelf life of sheep meat products, further exacerbated in bone-in products, will be investigated and practical approaches to the extension of shelf life will be suggested and trialled.