A RESEARCH ON OSTRICH MEAT PRESERVATION BY VACUUM PACKING TECHNIQUE.

Abstract

          Vaccum packaging technique can be used to preserve ostrich meat. Sheath used for packing is the 0.085 mm thick PolyAmit sheath, which ensures the best organoleptic indicators and inhibits the development of the total aerobic microorganisms.

The vaccum packaging method might retain the meat freshness in 10 days at 0-4⁰C and in 8 hours at room temperature but still ensure organoleptic quality, chemical and physical criteria, microorganism criteria according to the standards of Ministry of Health and Vietnam Standard. Ostrich meat products preserved by the vaccum technology after 10 days of storage have the organoleptic quality and nutrient composition similar to the initial fresh meat, pH = 6.32, leakage of fluid at 7.063%, no positive reaction with H2S and NH3, ensuring the microbiological criteria under the Decision 46/2007/QĐ-BYT.