Sensory evaluation
Results of sensory analysis of ostrich meat samples for red colour,
off-odour and general appearance are presented in Table 3. The attributes showed differences for packaged atmosphere and storage
time. Even if the shelf-life was prolonged with modified atmosphere
packaging; the samples were in general not acceptable after 5 days of
storage in respect of panellists' preferences.
For “red colour” evaluation, high oxygen packaged samples
performed better than the other groups at days 1 and 3. Significant
differences were no longer observed after day 5 (PN0.05). However,
ostrich meat packaged with high O2 and 3:1 headspace ratio atmosphere was more acceptable during the entire storage time.
“Off-odour” evaluation showed no differences (PN0.05) between
air and MAP packaged samples up to 5th day of storage. Those
packaged with high O2 and 3:1 headspace ratio atmospheres received
better scores during the entire storage. Fernandez-Lopez et al. (2008)
determined that off-odour evaluation showed differences (Pb0.05)
between air and MAP packs. They emphasised that the off-odours
were mainly putrefactive and sour, and the air packed samples had
the highest scores (Pb0.05) for off-odour