ABSTRACT.Mechanically deboned chicken meat (MDCM) from necks and backs was treated with 0–2% ground mustard seed (GMS) as well as its aqueous or methanolic extracts. GMS inhibited lipid oxidation of cooked MDCM during a 20‐day storage period as reflected in the 2‐thiobarbituric acid (TBA) values. The TBA values of meat samples were reduced by 75, 94, 97 and 98% using 0.5, 1.0, 1.5 and 2.0% GMS, respectively. Extracts of GMS were somewhat less effective and their activity was directly proportional to the content of phenolics present. Addition of GMS to MDCM had little effect on color characteristics of both cured and uncured products but had a positive influence on their water‐holding c
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