title: Effect of packaging conditions on shelf-life of ostrich steaks.
abstract: This study was conducted to establish the shelf-life of ostrich steaks stored in four different packaging types: (i) air exposure, (ii) vacuum, and two different modified atmospheres packages (iii) MAP: 80% CO(2)+20% N(2,) and (iv) MAP+CO: 30% CO(2)+69.8% argon+0.2% CO. Shelf-life evaluation was based on colour, lipid and hemopigments oxidation, microbial counts and sensory assessment of odour and colour. Samples stored under air exposure showed the highest lipid and hemopigments oxidation rate. Based on aerobic bacteria counts, the shelf life of ostrich steaks stored under aerobic conditions would be 8 d at most, whereas under vacuum, MAP or MAP+CO it would be 12 d. The presence of CO extends the shelf life of ostrich steaks by stabilisation of red colour measured by instrumental and sensory techniques, and maintenance of fresh meat odour by slowing down off-odour perception.
authors: Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Ctra. a Beniel Km 3, 2 03312 Orihuela, Alicante, Spain.
authors: J
authors: J
authors: Fernández-López
authors: E
authors: E
authors: Sayas-Barberá
authors: T
authors: T
authors: Muñoz
authors: E
authors: E
authors: Sendra
authors: C
authors: C
authors: Navarro
authors: J A
authors: JA
authors: Pérez-Alvarez