This work reports physicochemical changes during the ageing of ostrich meat at different temperatures. Thigh meat from the common ostrich (Struthio camelus) was bought from an ostrich farm in Staré (Slovak Republic). The meat was stored in fridges at two different temperatures (2 °C and 4 °C). Lactic acid concentrations were analyzed by an EA 102 electrophoresis analyzer and pH values were measured on Day 1, (24 hours after slaughter – experiment day zero), and on Days 7 and 14. In meat stored at 2 °C, a statistically significant decrease (p ≤ 0.01) in lactic acid levels and an increase in pH values (p ≤ 0.01) were found on Day 7 of the experiment. A significant decrease (p ≤ 0.05) in lactic acid levels and an increase in pH values (p ≤ 0.05) were found on Day 14 as compared to Day 1 of the experiment. At 4 °C, a decrease in lactic acid was observed on Days 7 and 14 of the experiment, and a significant increase in pH on Days 7 (p ≤ 0.05) and 14 of the experiment were recorded which was also accompanied by sensory changes. It follows from the above that the ostrich meat showed the best physicochemical properties on Day 7 after slaughter if it was stored at 2 °C, and that the shelf life of the meat at that temperature was extended to 14 days.
022016 135 140
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