Effect of several packaging conditions on the microbiological, physicochemical and sensory properties of ostrich steaks during refrigerated storage

A total of 365 ostrich steaks were packaged in air (AIR), vacuum (VAC), MAP1 (70% O-2 + 30% CO2), MAP2 (30% O-2 + 30% N-2 + 40% CO2), MAP3 (20% O-2 + 30% N-2 + 50% CO2), MAP4 (50% N-2 + 50% CO2), MAP5 (20% N-2 + 80% CO2) or MAP6 (100% CO2). Microbial counts (10 groups), pH, Aw and sensory properties (nine-point hedonic scale) were determined on days 0, 1, 3, 7 and 15 of storage (4 degrees C). On day 0, microbial counts (log(10) cfu/g) ranged from undetectable levels (Brochothrix thermosphacta, enterococci) to 3.21 +/- 0.63 (total aerobic counts -TAC-). The highest and the lowest microbial loads throughout storage were observed in AIR and MAP6, respectively. On day 15 TAC as high as 9.96 +/- 0.20 log(10) cfu/g were found in AIR. The shelf-life (time until overall acceptability score fell below 5) was 3 days (MAP1, MAP2), 7 days (MAP3, AIR) or 15 days (MAP4, MAP5, MAP6). Only for VAC the shelf-life limit extended beyond 15 days