Theme 3: Lamb Shelf-life
Research on enhancing the shelf-life and quality of lamb meat, will include investigation and validation of changes to current processing and packaging systems. This work will embrace interventions to reduce and better manage lamb meat spoilage, and will be done in tandem with research on the potential use of new sustainable packaging materials which give appropriate shelf-life, safety, and reduce meat and packaging waste. A holistic multidisciplinary approach will be taken which includes Research Providers with packing expertise, microbiologists, meat technologists and sensory scientists working together with lamb processors. The output will facilitate the Irish lamb industry in the uptake of the best available technologies and practices to produce high quality lamb meat with appropriate shelf life for local or distant markets, while meeting targets to use more eco-friendly packaging systems.