Many studies have validated the application of microwaves (MW) as a possible thermal treatment, which can inactivate deteriorative or pathogenic microorganisms. The main objective of this study was to apply a MW treatment to an ostrich meat dinner (ready-to-serve) that becomes a safe and acceptable product for the consumer. Raw ostrich meat (73.7% moisture content, 18% protein content and 0.7% fat content) was marinated for 3 h at 4°C, then cooked in a pressured pot for 5 min. Microwaveable trays (11 oz) were filled with 100 g of cooked meat, 80 g of BBQ sausage and 100g of frozen vegetables in order to get the whole ready-to-serve dinner. A 2450 MHz MW oven (1200 W) was used. The prepared trays were thermal treated at two different powers (60% and100%) to reach 72°C. Temperature was followed with optical fiber sensors. Time required to reach the target temperature was longer for the 60% power (more than 3 min) than that obtained when 100% of power was employed, being only of 85 s. A pasteurization protocol was established as: 1) meat cooking and preparation of trays, 2) thermal treatment with MW (100% of power for 85 s), 3) holding time at 72°C for 15 s, and 4) cooling in water at 4° C for 16 min. Trays were stored at 4°C for three weeks; color, hardness and microbiology counts were measured every week. Respect to microbiology validation, the proposed protocol reduces in 7 log-cycle the population of E.coli. Respect to the meals prepared for analysis, color of the meat did not change during the storage (p>0.05), and the sensory score obtained was relatively high (7.9 in a 9-points scale). The proposed treatment was effective to have a safe product, even texture could be improved.
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