Effect of packaging conditions on shelf-life of ostrich steaks

This study was conducted to establish the shelf-life of ostrich steaks stored in four different packaging types: (i) air exposure, (ii) vacuum, and two different modified atmospheres packages (iii) MAP: 80% CO2 + 20% N2, and (iv) MAP + CO: 30% CO2 + 69.8% argon + 0.2% CO. Abstract This study was conducted to establish the shelf-life of ostrich steaks stored in four different packaging types: (i) air exposure, (ii) vacuum, and two different modified atmospheres packages (iii) MAP: 80% CO2 +