Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Horbańczuk, Olaf K.; Jóźwik, Artur; Wyrwisz, Jarosław; Marchewka, Joanna; Wierzbicka, Agnieszka

doi:10.3390/molecules26113445

Cited by 7 publications

(3 citation statements)

References 40 publications

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“…These are two characteristics that are of considerable importance in the perception of the consumer who prefers “brighter” and red products, influencing their choice at the time of purchase (Cenci-Goga et al , 2014 ). Similar behavior for the color coordinates of beef meat (Joanna Łopacka, Półtorak, & Wierzbicka, 2016 ) and other types of meat (Horbańczuk, Jóźwik, Wyrwisz, Marchewka, & Wierzbicka, 2021 ) in MAP are reported in literature.…”

Section: Resultssupporting

confidence: 80%

Effect of packaging and storage conditions on some quality traits of bovine meat

Grispoldi

Chalias²,

Barzi³

et al. 2022

Ital J Food Safety

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Packaging is considered one of the most interesting technological aspects of food production and is a constantly evolving subject in food production. The type of packaging is important for the quality and safety of the product and for the visual appearance of the product to be immediately evaluated by consumers. The purpose of this study was to investigate the effect of four different types of modified atmosphere packaging (ATM) and vacuum packaging (VP) currently used by a company in central Italy, on the main qualitative characteristics of beef. For these two traditional and two new solutions with reduced environmental impact and compostable were evaluated. For each type of packaging, two different products were analyzed: steaks and hamburgers. The samples, immediately after production, were transported to the laboratory in refrigerated containers. Several parameters (color, pH, water holding capacity, drip loss, and microbiological characteristics) were evaluated at time 0 and after 7 (T7), 14 (T14) and 21 days (T21) of storage in the dark and at refrigeration temperature (+4°C . 2°C). The results showed that the two types of packaging have very similar effects on the water-retaining capacity of the steaks. More noticeable differences were recorded by the colorimetric analysis: for both steaks and hamburgers, the products packaged in the traditional packaging appeared brighter and redder than those packaged in the new alternatives. The microbiological analysis of the steaks showed higher values in the “new” packaging. The formation of abundant ropy slime was observed in one of the samples in the “new” modified atmosphere package at T21. The results of this study showed that the technological characteristics (in particular, the color) and the microbiological characteristics of the steaks and hamburgers were better in “old” packaging, with a better appearance and a longer shelf life. The results obtained show how the research for eco-sustainable products for packaging must be addressed, taking into account the effect of the materials on the qualitative and hygienic-sanitary characteristics of the meat.

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Section: Resultssupporting

confidence: 80%

Effect of packaging and storage conditions on some quality traits of bovine meat

Grispoldi

Chalias²,

Barzi³

et al. 2022

Ital J Food Safety

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“…Therefore, following the MAB values in this EU regulation, MAB contamination in two samples (4.8%) exceeded this given criterion. In some cases, the MAB contamination level found in this study is similar to the contamination level found on post-eviscerated ostrich carcasses reported in South Africa (4.21 ± 0.63 CFU cm −2 ) [25] or in meat already handled and sampled prior to storage and investigated in Slovakia (3.1 log CFU g −1 , [26]) and Poland (3.8 ± 0.3 log CFU g −1 , [27]).…”

Section: Microbiological Examinationsupporting

confidence: 88%

Investigation of Meat from Ostriches Raised and Slaughtered in Bavaria, Germany: Microbiological Quality and Antimicrobial Resistance

Beindorf

Kovalenko

Ulrich³

et al. 2022

Biology

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Ostrich meat is characterized by high nutritional value; however, it remains an exotic product in most countries worldwide. In Europe, only few data are available regarding its microbial contamination, prevalence of antimicrobial-resistant bacteria, and safety. Therefore, this study aimed to investigate the microbiological quality and safety of ostrich meat samples (n = 55), each from one animal, produced in Bavaria, Germany. The provided microbiological status of ostrich meat included mesophilic aerobic bacteria, Enterobacteria, and mesophilic yeast and molds. In terms of food safety, all meat samples were negative for Salmonella spp. and Trichinella spp. Additionally, meat samples and a further 30 stool samples from 30 individuals were investigated for Shiga toxin-producing Escherichia coli genes, with two meat samples that were qPCR-positive. Antimicrobial-resistant Enterobacteriaceae, Enterococcus faecalis, and Enterococcus faecium strains were from meat and stool samples also analyzed; 13 potentially resistant Enterobacteriaceae (meat samples) and 4 Enterococcus faecium (stool samples) were isolated, and their susceptibility against 29 and 14 antimicrobials, respectively, was characterized. The results of this study provide an overview of microbial loads and food safety aspects that may be used as baseline data for the ostrich meat industry to improve their hygienic quality. However, the implementation of monitoring programs is recommended, and microbiological standards for ostrich meat production should be established.

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“…It should be stressed that either iron or PUFAs are present in relatively large amounts in ostrich meat [5][6][7][8][9][10][11][12][13]. Thus, this meat type is highly vulnerable to oxidative changes [14][15][16]. Oxidation processes can decrease the nutritional quality of meat and lead to meat quality deterioration, which results in the development of off-flavors and rancidity [17,18].…”

Section: Introductionmentioning

confidence: 99%

The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration

et al. 2021

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The aim of the study was to investigate the changes in the activity of antioxidant enzymes, i.e., superoxide dismutase (SOD), glutathione peroxidase (GPx) and glutathione reductase (GR), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity in ostrich meat, as influenced by various packaging systems and storage time under refrigeration. Three packaging methods were used: vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases, MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Meat samples were taken from the M. ilifibularis (IF) muscles of eight ostriches in each treatment group. The meat samples were stored in a refrigerator in 2 °C and analyzed at days 0, 4, 8, 12 and 16. The lowest level of SOD activity during storage was observed in ostrich muscles packed in vacuum, as compared to MAP1 and MAP2. In turn, the highest increase in GPx activity was recorded in VP, especially up to day 8 of storage, when this parameter reached maximum value (54.37). GR increased up to the eighth day of storage in MAP1 and VP. Between the 12th and 16th days of storage, stabilization of the GR activity level was observed only in VP, while under MAP1, it further decreased. DPPH remained relatively stable until the eighth day of storage and after this period, a decrease in this parameter was recorded, reaching the lowest value on day 12 for all types of packaging systems.

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Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Cited by 7 publications

References 40 publications

Effect of packaging and storage conditions on some quality traits of bovine meat

Effect of packaging and storage conditions on some quality traits of bovine meat

Investigation of Meat from Ostriches Raised and Slaughtered in Bavaria, Germany: Microbiological Quality and Antimicrobial Resistance

The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration

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