A qualitative and microbial evaluation of emu meat stored under different temperatures

Abstract

Emu (Dromaius novaehollandiae) are flightless birds native to Australia. Emu farming is becoming popular among farmers for business. Emu meat is the best alternative to red meat as it contains low fat and cholesterol. Shelf-life of emu meat is very short, making it more challenging for meat processors and retailers. This study examined the shelf-life of emu meat under ambient (28 ± 2 °C) and refrigeration (5 ± 1 °C) temperatures and, the evolution of qualitative and microbial characteristics over time. Meat stored under different temperatures showed a decrease in extract release volume (ERV), while opposite results were observed for pH, MSC and TBARS. TVB-N content of meat during ambient and refrigerated temperatures increased with aging and ranged from 3.50 to 9.10 mg/100 g, respectively. Total Viable Count (TVC) and differential count were determined. TVC for ambient and refrigerated temperatures ranged from 4.54 ± 0.11 to 7.28 ± 0.26 and 4.54 ± 0.11 to 6.99 ± 0.22 log CFU/g, while yeast and mold count (YMC) were 2.57 ± 0.19 to 4.54 ± 0.20 and 2.57 ± 0.19 to 4.56 ± 0.10 log CFU/g till spoilage. However, Salmonella spp. was not observed. Emu meat stored at ambient temperature spoiled after 18 h and at refrigerated temperature it spoiled after 120 h, showing that refrigerated meat stays fresh longer than ambient meat.