Effects of various concentrations of O-2/CO2 in modified atmosphere packaging on the microbiological quality and shelf-life of ostrich meat was investigated. Nine-12 months old ostriches were used. The iliofibularis muscle was cut into small cubes that were divided into five groups and then separately packaged under various gas mixes: air and O-2:CO2:N-2 ratios of 80:20:0, 60:20:20, 60:40:0, and 40:40:20, using 2 different headspace ratios (1:1 and 3:1). The packaged meats were kept at 4 degrees 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. (C) 2011 Elsevier Ltd. All rights reserved.