The effect of sustainable vacuum packaging selection on the quality, colour stability, and freshness of lamb meat stored chilled for up to 20 weeks.

Storage period and packaging type effects on lamb meat were investigated using 384 longissimus lumborum muscles (LL), randomly allocated to 8 storage periods (Week 0, 1, 2, 6, 10, 14, 18, and 20; -1.2 ± 1.1 °C) and 4 packaging types (PACK 1, Eco-tite® Recycle Ready Shrink Bag; PACK 2, Cryovac® Barrier Shrink Bag; PACK 3, a foil pouch; and PACK 4, Biovac™ Recyclable Vacuum Pouch).

Pulse flaking: Opportunities and challenges, a review.

Pulses provide economic and health benefits to people in many countries around the world; however, their adoption in western diets, particularly in processed and formulated foods, is limited. One strategy to increase the level of pulses in western diets is to improve pulse accessibility to the ready-to-eat (RTE) food market sector. Pulses have compositional and structural differences when compared to cereals and behave differently during processing.