Istanbul University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, 34320 Avcilar, Istanbul, Turkey.
Meat Sci. 2011 Aug;88(4):774-85. doi: 10.1016/j.meatsci.2011.03.013. Epub 2011 Mar 21.
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.
研究了不同浓度的 O₂/CO₂在改良气氛包装中对鸵鸟肉微生物质量和货架期的影响。使用 9-12 个月大的鸵鸟。将髂肋肌切成小方块，分成五组，然后分别在不同的气体混合物下包装：空气和 O₂:CO₂:N₂ 的比例为 80:20:0、60:20:20、60:40:0 和 40:40:20，使用 2 种不同的顶空比（1:1 和 3:1）。包装好的肉在 4°C 下保存 10 天，并进行微生物学、物理化学和感官分析。结果表明，不同气体组成下的鸵鸟肉的质量和货架期得到了改善；由于高 CO₂的使用，微生物的生长得到了延迟，货架期延长了 5-7 天。然而，鸵鸟肉的红色色泽不理想的损失可能会影响消费者的接受度。
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