Oxygen concentration in MAP can be reduced with minimal impact on eating quality of lamb

The authors gratefully acknowledge the financial support of the Cooperative Research Centre for Sheep Industry Innovation and the 2018 Science and Innovation Awards for Young People in Agriculture, Fisheries and Forestry. Thank you to the Western Meat Packers Group for allowing the researchers to use their M.A.P. WA facility to package the meat samples. The authors also wish to thank the many people who assisted in the sample collection, measurements, consumer recruitment, and the participants of the questionnaires. The authors would also like to thank the market research company Tastepoint for conducting the consumer sensory sessions.