► Oxidation of ostrich meat packaged in modified atmosphere (70O2:30CO2; 70N2:30CO2; air). ► N_MAP showed the overall least oxidation, O_MAP the highest and the air moderate. ► O_MAP myoglobin remained bloomed longest but with the highest TBARS values. ► Free carbonyls were constant in all treatments. ► Success of ostrich meat MAP depends on the consumer’s ability to detect TBARS.