The quality of packed ostrich meat in ''Sous vide'' | Strausa gaļas kvalitāte ''Sous vide'' iepakojumā
2010
Kivite, J., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Karklina, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Murniece, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
Fresh ostrich meat was marinated and prepared by ''Sous vide'' technology and stored 28 days at +4±1 deg C. Prepared meat samples were evaluated on changes in typical meat quality characteristics: pH, bacterial counts and vitamins B1, B2, B12. Obtained results showed that ''Sous vide'' technology was effective in protecting the ostrich meat from microbiological contamination. Minimal changes were observed in pH and in the content of vitamins B.
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