the using 2 different headspace ratios (1:1 and 3:1). The packaged meats were kept at 4 °C for 10 days and were analysed microbiologically, physico-chemically and sensorially. As a result, the meat quality and shelf-life of ostrich meat under various gas compositions were improved; microbial growth was delayed due to high CO2 usage and shelf-life was increased by 5–7 days. However, an undesired loss of red colour of the ostrich meat may affect consumer acceptance.