Effects of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meat

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.