Food group symposium shelf life of red meat,fish and poultry

The following are summaries of papers presented at a symposium on ‘The Shelf Life of Red Meat, Fish and Poultry’ organised jointly by the Meat and Sensory Panels of the SCI Food Group. It was held at the Society of Chemical Industry, 14 Belgrave Square, London SWIX 8PS on 23 February 1983. The papers published here are entirely the responsibility of the authors and do not reflect the views of the Editorial Board of the Journal of the Science of Food and Agriculture.