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.