Influence of oxygen exclusion and temperature on pathogenic bacteria levels and sensory characteristics of packed ostrich steaks throughout refrigerated storage

Ostrich steaks (290) were obtained from Iliofibularis muscles. For microbiological and pH determinations, samples were inoculated with Listeria monocytogenes NCTC 11994 (80 steaks) or Escherichia coli ATCC 12806 (80), then air- or vacuum-packed and stored at either 4 ± 1 °C or 10 ± 1 °C. Analyses were carried out on days 0, 3, 6 and 9 of storage. For sensory evaluation, samples (130) were air- or vacuum-packed and stored at 4 ± 1 °C or at 10 ± 1 °C. Sensory attributes (odour, colour, drip loss, texture and general acceptability) were scored by six untrained judges using an unstructured nine-point hedonic scale on eleven sampling days (0, 3, 6, 9, 12, 15, 18, 21, 24, 27 and 30). Increases in microbial counts (log10 cfu/g) were observed throughout storage in all groups of samples for both L. monocytogenes (from 6.39 ± 0.43–6.62 ± 0.32 at day 0 to 8.87 ± 0.19–9.64 ± 0.43 at day 9) and E. coli (from 5.57 ± 0.15–5.68 − 0.40 to 7.79 ± 0.96–9.64 ± 0.17). Gas atmosphere influenced microbial counts from day 3 of storage with lower (P < 0.05) values observed in vacuum- than in air-packed samples at 10 °C (L. monocytogenes) or at 4 and 10 °C (E. coli). Storage temperature significantly influenced bacterial counts throughout storage, especially in air-packed samples. Lower pH values in vacuum- than in air-packed samples were observed from day 6. Both effects (gas atmosphere and temperature) influenced the hedonic scores, with higher values assigned to vacuum-packed samples for most attributes (with the exception of drip loss) and sampling days. A marked influence of storage temperature on sensorial scores was obtained in air-packaged ostrich steaks. The shelf-life (time until the average general acceptability score fell below 5) was 6 (air-packed samples), 9 (vacuum-packed, 10 °C), or 12 days (vacuum-packed, 4 °C). The results being reported here suggest the importance of both oxygen exclusion and storage at low temperatures to reduce microbiological risks and improve the acceptability of ostrich meat. However, the short shelf-life of this product highlights the need to keep the time between slaughter and sale to a minimum.