title: Effects of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meat.
abstract: Effects of various concentrations of O₂/CO₂ in modified atmosphere packaging on the microbiological quality and shelf-life of ostrich meat was investigated. Nine-12 months old ostriches were used. The iliofibularis muscle was cut into small cubes that were divided into five groups and then separately packaged under various gas mixes: air and O₂:CO₂:N₂ ratios of 80:20:0, 60:20:20, 60:40:0, and 40:40:20, using 2 different headspace ratios (1:1 and 3:1). The packaged meats were kept at 4 °C for 10 days and were analysed microbiologically, physico-chemically and sensorially. As a result, the meat quality and shelf-life of ostrich meat under various gas compositions were improved; microbial growth was delayed due to high CO₂ usage and shelf-life was increased by 5-7 days. However, an undesired loss of red colour of the ostrich meat may affect consumer acceptance.
authors.affiliation: Istanbul University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, 34320 Avcilar, Istanbul, Turkey. bingolb@istanbul.edu.tr
authors.forename: Enver Baris
authors.initials: EB
authors.lastname: Bingol
authors.forename: Ozer
authors.initials: O
authors.lastname: Ergun
mesh_terms: D000818:Animals; D002245:Carbon Dioxide / Q000032:analysis; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D015227:Lipid Peroxidation; D008460:Meat / Q000382:microbiology*; D009584:Nitrogen / Q000032:analysis; D018384:Oxidative Stress; D010100:Oxygen / Q000032:analysis; D020310:Struthioniformes; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014618:Vacuum
chemical_list: D017392:Thiobarbituric Acid Reactive Substances; D002245:Carbon Dioxide; D009584:Nitrogen; D010100:Oxygen