Influence of oxygen exclusion and temperature on pathogenic bacteria levels and sensory characteristics of packed ostrich steaks throughout refrigerated storage

González-Montalvo, Beatriz; Capita, Rosa; Guevara-Franco, José Alfredo; Prieto, Miguel; Alonso‐Calleja, Carlos

doi:10.1016/j.meatsci.2006.10.025

Cited by 12 publications

(12 citation statements)

References 46 publications

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“…Reductions in the pH values of the chicken meat samples were recorded during the 7 days of storage, which could be attributed to the production of lactic acid through the lactic acid bacteria growth. The addition of bay oil resulted in a slight increase in pH values according to inhibition effect of oil on the growth of lactic acid bacteria groups (Gonzales-Montalvo et al, 2007). Correlation of the pH values to the development of lactic acid bacteria was also reported by Whitley et al (2000).…”

Section: Resultsmentioning

confidence: 68%

“…For each sample, appropriate serial decimal dilutions were prepared in BPW solution (0.1%). Total viable counts (TVC) were determined using Plate Count Agar (PCA), after incubation for 48 h at 35℃ (Gonzales-Montalvo et al, 2007). L. monocytogenes was determined by Brain Heart Infusion (BHI) agar (Oxoid) at 35℃ for 24 h (Menon and Garg, 2001).…”

Section: Methodsmentioning

confidence: 99%

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Control of Listeria monocytogenes in Ground Chicken Breast Meat under Aerobic, Vacuum and Modified Atmosphere Packaging Conditions with or without the Presence of Bay Essential Oil at 4.DEG.C.

İrkin

Esmer

2010

FSTR

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In this study the combined effect of bay (Laurus nobilis L.) essential oil (0.5% v/w) with modified atmosphere (MAP) (20%CO 2 /80%N 2) and vacuum packaging in ground chicken breast meat stored at 4℃ was investigated. Microbial populations of inoculated Listeria monocytogenes AUFE 39237 in chicken meat and Escherichia coli and total viable counts (TVC) were also monitored during 0,1,3,5,7 th days of storage. MAP packaging with/without bay oil gave significantly (p<0.01) higher reductions of microbial populations. Vacuum packaging and bay oil combination was also found significantly effective (p<0.01) against E. coli in ground chicken meats. The preservative effect of MAP and vacuum packaging against some food pathogens can be increased with bay essential oil in chicken meats.

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Section: Resultsmentioning

confidence: 68%

Section: Methodsmentioning

confidence: 99%

Control of Listeria monocytogenes in Ground Chicken Breast Meat under Aerobic, Vacuum and Modified Atmosphere Packaging Conditions with or without the Presence of Bay Essential Oil at 4.DEG.C.

İrkin

Esmer

2010

FSTR

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“…Shelf life quality of ostrich meat steak air- and vacuum-packed and stored at different temperatures (4°C and 10°C) was investigated by Gonzalez-Montalvo et al . ( 19 ). They reported that pH was higher in AP in comparison with VP after six days of observations.…”

Section: Air-packaging and Vacuum Packaging Including Skin Packmentioning

confidence: 99%

Effects of packaging methods on shelf life of ratite meats

Horbańczuk

Wierzbicka

2017

Journal of Veterinary Research

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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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“…It is marketed in Western societies as a healthy alternative to other red meats due to its nutritional properties, such as low cholesterol and intramuscular fat content and a high percentage of ω-3 polyunsaturated fatty acids (Fisher et al, 2000;González-Montalvo et al, 2007). Ostrich meat's relatively high pH makes it highly perishable and further research on the use of ostrich meat in value-added products is clearly needed, especially on fresh meat products (Fernández-López et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)

Nascimento

Fonseca²,

Franco³

et al. 2015

Rev. Bras. Cienc. Avic.

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The aim of this study was to evaluate bacteriological characteristics and shelf life of three formulations of ostrich sausages (linguiças), only differing in lean meat percentage: Formula 1, 100% ostrich meat; Formula 2, 75% ostrich meat + 25% pork; and Formula 3, 50% ostrich meat + 25% pork + 25% chicken. All linguiças were vacuum-packed and stored at 5 ± 2ºC. Mesophilic and psychrotrophic bacteria, sulfitereducing Clostridia, coagulase-positive Staphylococci, and Escherichia coli were enumerated and Salmonella spp were isolated and identified. Initial mesophilic and psychotropic bacteria counts were high. During storage time, sulfite-reducing Clostridia, coagulase-positive Staphylococci, and Escherichia coli counts never reached the tolerance limit established by the Brazilian legislation. However, Salmonella was isolated from a Formula 2 sample on day 1, therefore, it was considered inappropriate for consumption. The shelf lives of Formulas 1 and 3 were below 12 and 8 days, respectively. If initial bacterial counts had been lower, the shelf life of the evaluated formulas would probably be longer. This study showed that ostrich meat trimmings can be successfully used in the production of ostrich linguiças, and that the formula containing ostrich meat as the only source of lean meat presented the longest shelf life.

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Influence of oxygen exclusion and temperature on pathogenic bacteria levels and sensory characteristics of packed ostrich steaks throughout refrigerated storage

Cited by 12 publications

References 46 publications

Control of Listeria monocytogenes in Ground Chicken Breast Meat under Aerobic, Vacuum and Modified Atmosphere Packaging Conditions with or without the Presence of Bay Essential Oil at 4.DEG.C.

Control of Listeria monocytogenes in Ground Chicken Breast Meat under Aerobic, Vacuum and Modified Atmosphere Packaging Conditions with or without the Presence of Bay Essential Oil at 4.DEG.C.

Effects of packaging methods on shelf life of ratite meats

Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)

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