1. bookVolume 61 (2017): Issue 3 (September 2017)
Journal Details
First Published
30 Mar 2016
Publication timeframe
4 times per year
access type Open Access

Effects of packaging methods on shelf life of ratite meats

Published Online: 19 Sep 2017
Page range: 279 - 285
Received: 21 Apr 2017
Accepted: 08 Aug 2017
Journal Details
First Published
30 Mar 2016
Publication timeframe
4 times per year

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.


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