This decrease was higher (Pb0.05) for high O2 MAP packaged ostrich samples than for air and other MAP packaged ones. In a high oxygen atmosphere, oxymyoglobin is rapidly formed, which provides the typical cherry-red visual colour of ostrich meat
Surface CIE b* values decreased (Pb0.05) during storage for ostrich meat packaged in air and MAP (Tables 2a and 2b). The smallest yellowness values were in air packaged samples reaching 8.43–8.69 at the end of storage; while MAP packages gave values between 9.60 and 10.88.