For “red colour” evaluation, high oxygen packaged samples performed better than the other groups at days 1 and 3. Significant differences were no longer observed after day 5 (PN0.05). However, ostrich meat packaged with high O2 and 3:1 headspace ratioatmosphere was more acceptable during the entire storage time. These results fit only partially with the a* values (Tables 2a and 2b).
Although significant differences were not observed over the entire storage time (PN0.05), the 1:1 headspace ratio and CO2 atmosphere packaged samples were more acceptable by the panellists. For this reason, “appearance” scores were not in accord with the colour scores.