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Journal of Veterinary Research

formerly Bulletin of the Veterinary Institute in Pulawy

4 Issues per year

IMPACT FACTOR Bull Vet Inst Pulawy 2016: 0.462

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Effects of packaging methods on shelf life of ratite meats

Olaf K. Horbańczuk
  • Corresponding author
  • Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
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  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Agnieszka Wierzbicka
  • Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2017-09-19 | DOI: https://doi.org/10.1515/jvetres-2017-0031


Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher amounts of iron content in comparison with beef and chicken meat. The abundance of bioactive compounds, e.g. PUFA, makes ratite meat highly susceptible to oxidation processes. Moreover, pH over 6 creates favourable environment for fast microbial growth during storage conditions affecting its shelf life. However, availability of information on ratite meat shelf life among consumers and industry is still limited. Thus, the aim of the present review is to provide current information about the effect of ratite meat packaging type, i.e. air packaging, vacuum packaging with skin pack, modified atmosphere packaging (MAP), on its shelf life quality during storage, including technological and nutritional properties.

Keywords: meat; ratite; packaging type; shelf life; quality


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About the article

Received: 2017-04-21

Accepted: 2017-08-08

Published Online: 2017-09-19

Published in Print: 2017-09-26

Citation Information: Journal of Veterinary Research, Volume 61, Issue 3, Pages 279–285, ISSN (Online) 2450-8608, DOI: https://doi.org/10.1515/jvetres-2017-0031.

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© 2017. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License. BY-NC-ND 4.0

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