The effect of gamma irradiation and vacuum packaging upon selected quality traits of refrigerated ostrich meat. Part 2. Colour, texture and lipid oxidation properties

Ostrich meat samples were irradiated with 0.0, 1.0 and 3.0 kGy of gamma rays, packaged under vacuum and held refrigerated for 21 days. Lipid oxidation, shear force, colour and sensory quality were determined on day 0, 7, 14 and 21. Irradiated meat showed higher values (P<0.05) for a* (redness) than the non-irradiated samples as from day 21 under refrigeration. Irradiation increased (P<0.05) the intensity of lipid oxidation, odour, loss of colour and sensory quality in aerobic packages, which was not significantly different in vacuum-packaged samples. Considering the sensory analyses, colour and TBA analyses as a whole, vacuum-packaged samples irradiated at 3.0 kGy were acceptable under refrigerated storage for 21 days, compared to 7 and 14 days for nonirradiated air-packaged, vacuum-packaged samples, respectively.