Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat

• The shelf-life of ostrich meat can be prolonged by using vacuum packaging.
• The quality of the non-vacuum packed meat stored at 2 °C more than 7 days decreased.
• Level of lactic acid and pH value were influenced by different storage conditions.
• The highest score of sensory analysis was in the non-vacuum packed meat on day 1.

In this study, the effects of vacuum packaging conditions on the concentrations of lactic acid, malondialdehyde, pH, microbial and sensory analysis were determined during chilled storage of ostrich meat. Meat was packed as follows: vacuum packed from 1st day (VP-1), vacuum packed from 3rd day (VP-3) and non-vacuum packed (NVP). Analysis were performed at 1st, 7th, 14th, 21st day after slaughter. Meat consisted of 74.69% water, 2.29% fats, 20.95% proteins. Package conditions had significant effect on the pH (NVP: 6.54 on the 14th day, VP-1: 6.05 and VP-3: 6.07 on the 21th day p < 0.001), amount of malondialdehyde (NVP: 8.62 mg/kg on the 14th day; VP-1: 1.95 and VP-3: 2.55 on the 21th day; p < 0.001) and total microbial count (NVP: 7.4 log CFU/g on the 14th day; VP-1: 6.7 and VP-3: 6.8 on the 21th day p < 0.01). Based on these results we can assess that vacuum packed from 1st day is necessary for the 21 days storage of ostrich meat.