ABSTRACT: Phosvitin, an iron-chelating protein, was tested for its ability to inhibit lipid oxidation in phosphatidylcholine (PC) liposomes and meats. Inhibition of thiobarbituric acid reactive substances (TBARS) formation increased with increasing phosvitin concentrations with maximal inhibition occurring at 40 and 15 mM in PC liposomes and pork muscle homogenates, respectively. Phosvitin lost only 2 to 15% of its antioxidant activity after being heated for 10 min at 60 to 100 °C. The ability of phosvitin to inhibit TBARS formation was maximal at pH 7.0. Phosvitin was a more effective antioxidant in cooked ground pork with 20 mM inhibiting 11 to 39% of oxidation compared with 0 to 20% inhibition in uncooked, salted ground pork containing 60 mM phosvitin.