Effects of temperature, oxygen exclusion, and storage on the microbial loads and pH of packed ostrich steaks

Ostrich steaks (96) were packed (air or vacuum) and stored at 4 _C or 10 _C. Microbiological loads (total viable counts – TVC, psychrotrophic, Enterobacteriaceae, lactic acid bacteria – LAB, Pseudomonas and fluorescent Pseudomonas) and pH values were determined at 0, 3, 6 and 9 days. Abstract Ostrich steaks (96) were packed (air or vacuum) and stored at 4 _C or 10 _C. Microbiological loads (total viable counts – TVC, psychrotrophic, Enterobacteriaceae, lactic acid bacteri