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. 2017 Sep 19;61(3):279-285.
doi: 10.1515/jvetres-2017-0031. eCollection 2017 Sep.

Effects of Packaging Methods on Shelf Life of Ratite Meats

Olaf K Horbańczuk  1 , Agnieszka Wierzbicka  1
Affiliations

Effects of Packaging Methods on Shelf Life of Ratite Meats

Olaf K Horbańczuk et al. J Vet Res. .

Abstract

Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher amounts of iron content in comparison with beef and chicken meat. The abundance of bioactive compounds, e.g. PUFA, makes ratite meat highly susceptible to oxidation processes. Moreover, pH over 6 creates favourable environment for fast microbial growth during storage conditions affecting its shelf life. However, availability of information on ratite meat shelf life among consumers and industry is still limited. Thus, the aim of the present review is to provide current information about the effect of ratite meat packaging type, i.e. air packaging, vacuum packaging with skin pack, modified atmosphere packaging (MAP), on its shelf life quality during storage, including technological and nutritional properties.

Keywords: meat; packaging type; quality; ratite; shelf life.

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Conflict of interest statement

Conflict of Interests Statement: The authors declare that there is no conflict of interests regarding the publication of this article.

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