Effects of gamma irradiation and storage time on ostrich meat tenderness

In this study effects of gamma irradiation and storage time on the Appearance and Texture changes of fresh ostrich meat stored at 4?C were evaluated. Ostrich meat irradiated at 0.0, 1.0 and 3.0 kGy. Analysis of variance showed that aging of meat affected SF in all treatments. There were significant differences among radiation doses at any of the times. Sensory panel results were in general agreement with the mechanical changes, suggesting that the gamma irradiation at 1.0 kGy had a significant impact on the quality of refrigerated ostrich meat. Air-packaged samples irradiated at 1.0 kGy were acceptable under refrigerated storage for 9 days, compared to 7 and 5 days for non irradiated and samples irradiated at 3.0 kGy, respectively.