Research: effect of gamma irradiation and vacuum packaging on refrigerated ostrich meat

Researchers at the Ferdowsi University of Mashhad in Iran evaluated the effects of gamma irradiation and vacuum packaging as combined process for improvement of ostrich meat shelf life.
Microbial analysis indicated that the combined use of vacuum packaging and irradiation had a significant effect on the reduction of microbial loads. Considering the total bacteria counts, vacuum packed samples irradiated at 3.0 kGy were acceptable under refrigerated storage for at least 21 days, compared to 7 and 14 days for non-irradiated, air-packaged, and vacuum-packaged samples, respectively. An article about the research is published in Animal Science Papers and Reports.
Click here for an abstract of the article.

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