Using a vaccum packaging method to prolong the preservation time of fresh ostrich meat. The bags used in vaccum packaging were P A bags which ensure the best organoleptic indicators and inhibit the development of the total aerobic microorganisms. The vaccum packaging method might retain meat freshness in 10 days at 0-4°C and in 8 hours at a room temperature still retain organoleptic quality, chemical and physiological criteria, organism criteria following the standard of Ministry of Health and Vietnamese Standard. Ostrich meat products from the vaccum processing technology, after 10 days of storage that has organoleptic quality, nutrient composition similar to the initial fresh meat, pH 6.32
leakage of fluid 7.063 percent
no positive reaction with H2S and NH3, ensuring the microbiological criteria by Decision 46/2007/QD/BYT.