The Great Rhea (Rhea americana) thigh muscle Iliotibialis lateralis was used to perform analyses of the meat stability under refrigeration and freezing storage. Analyses on fecal (Escherichia coli), total coliforms and psycrotrophic organisms were performed for the evaluation of the microbiological load at the meat. The meat pH and protein degradation have been determined by Total Volatile Basic Nitrogen (TVBN) analyses from time zero to the 12th day of refrigeration. During the freezing period (60 days), the pH and lipidic oxidation have evaluated through the analyses of TBARs number in the stored meat. The samples under refrigeration and freezing were adequate to consumption and they not presented microbiological contamination during all storage period. The Total Volatile Basic Nitrogen (TVBN) of the meat under refrigeration presented an insignificant evolution (4%) between time zero and the 12th day of storage. A significant increase of TBARs number of the sample occurred during the freezing, ranging from 1.5-2.5mg of TBARs/1000 g of the sample. The pH values of the stored meat under refrigeration and freezing remained practically stable, showing values around 5.8.
protein degradation; lipidic oxidation; shelf life; refrigeration; freezing
