Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of...

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Bibliographic Details
Main Authors: Olaf K. Horbańczuk, Artur Jóźwik, Jarosław Wyrwisz, Joanna Marchewka, Agnieszka Wierzbicka
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Molecules
Subjects:
ostrich meat
microbial quality
color
pH
cooking loss
drip loss
Online Access:https://www.mdpi.com/1420-3049/26/11/3445

Internet

https://www.mdpi.com/1420-3049/26/11/3445

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