Ostrich meat in vacuum foil bags or skin pack

Researchers at the Polish Academy of Sciences evaluated physical traits and the fatty acids profile of ostrich meat enriched in n3 fatty acids as affected by refrigerated storage (for 14 days) and type of packaging: vacuum foil bags (VAC) and skin pack (SP).
During refrigerated storage time drip loss after 7 days was significantly higher in VAC as compared to SP samples. No significant differences in the saturated fatty acids content in meat during storage in both types of packaging types were recorded. They conclude that SP can be recommended as packaging for the ostrich meat industry. An article about the research is published in Animal Science Papers and Reports.
Click here for the article (354 kB).

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