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 ratio
For “red colour” evaluation, high oxygen packaged samplesperformed better than the other groups at days 1 and 3. Significantdifferences were no longer observed after day 5 (PN0.05). However,ostrich meat packaged with high O2 and 3:1 headspace ratio