Refrigerated shelf life of vacuum-packaged, previously frozen ostrich meat

Previously frozen ostrich meat was evaluated over 28 days to determine the refrigerated shelf life. Intact steaks and ground meat from three ostrich carcasses were vacuum-packaged, frozen to -40°C for 5 days, and stored in a 0°C walk-in cooler. Instrumental analysis of CIE L*a*b* values indicated that ostrich meat was very dark in color, initially and over time. Microbial growth stayed slightly below 1.0 × 10(7) CFU/g for up to 21 days of refrigerated storage. Sensorially evaluated color showed an increase (p <0.05) in darkness over time. Percentage of browning increased (p<0.05) over time from 1% initially to 55% for intact steaks and 75% for ground meat by 28 days. Sensory aroma scores significantly (p<0.05) changed over time, with unacceptable aroma occurring by 14 days. Previously frozen, vacuum-packaged ostrich meat stored under refrigerated conditions should be used within 10 days.