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This study investigated the aptness of modified atmospheric packaging (70:30, O2:CO2 (O_MAP); 70:30, N2:CO2 (N_MAP)) and traditional overwrap (control) for previously frozen ostrich steaks, stored at 4 ± 1 °C for 10 days. The N_MAP showed the least oxidation, O_MAP the highest and the control moderate. The redness (CIE a*) decreased to 3.67 ± 0.83 by day 10 in the O_MAP, the N_MAP and control initially...
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