The long storage life of frozen NZ lamb: A summary of MIRINZ research

The eating quality of New Zealand export lamb-treated by electrical stimulation, processed to strict international hygiene standards and wrapped in plastic-remains essentially unchanged for at least two years at -10^oC. Such a long, high-quality storage life is not the result of low temperature alone. Commercial processing practices and packaging play an important role in determining how long frozen lamb remains acceptable to consumers. This Bulletin outlines the many interdependent factors that affect eating quality and storage life of frozen lamb, and the Institute's findings about them.