Accepted Manuscript Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat Eric N. Ponnampalam, Tim Plozza, Matthew G. Kerr, Nick Linden, Meredith Mitchell, Aladin A. Bekhit, Joe L. Jacobs, David L. Hopkins PII: S0309-1740(17)30171-7 DOI: doi: 10.1016/j.meatsci.2017.02.008 Reference: MESC 7182 To appear in: Meat Science Received date: 3 August 2016 Revised date: 30 January 2017 Accepted date: 9 February 2017 Please cite this article as: Eric N. Ponnampalam, Tim Plozza, Matthew G. Kerr, Nick Linden, Meredith Mitchell, Aladin A. Bekhit, Joe L. Jacobs, David L. Hopkins , Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat. The address for the corresponding author was captured as affiliation for all authors. Please check if appropriate. Mesc(2017), doi: 10.1016/j.meatsci.2017.02.008 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.