Processing to end-point temperatures of 70 or 80°C in the core region of ground chicken packs in a water bath at 80 + I°C, induced measurable differences in the resistance to oxidative deterioration during chilled storage, with the product processed at the higher temperature showing the greater stability. The TBARS development appeared to have been related to the intensity of the heat treatmentwithila the temperature ranges studied. As shown by dialysis, the inhibitory action against oxidation appeared to be related to the production of water-soluble low-molecular-weight compounds formed during the heating process. The arrest of the oxidative changes during refrigerated storage was enhanced by incorporating glucose into the recipe. This indicated that the antioxidant activity developed during processing probably involved the Maillard reaction.