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The effects of phytic acid addition (0.1, 1 and 5mM) to pork and beef homogenates on TBARS and metmyoglobin levels in raw meat, and TBARS and heme iron contents in cooked meat during 3 days of storage at 4°C were investigated. Also, the role of inositol as a potential synergist of IP 6 (phytic acid) was examined. IP 6 effectively decreased the TBARS accumulation in raw and cooked meat...