ABSTRACTThe effect of frozen storage and lipid oxidation on protein functional and biochemical properties of mechanically deboned and hand deboned turkey meat was investigated. Turkey meat was evaluated by the 2‐thiobarbituric acid test and cook yield. Isolated turkey myofibrils were analyzed for solubility, ATPase activity, gel strength, and gel microstructure. Frozen storage caused protein insolubilization and changes in the biochemical and functional properties in all treatments. Antioxidants prevented some of the biochemical and functional changes in the meat. Myofibril gel microstructure changed from a continuous filamentous matrix to a globular matrix with decreased waterholding capacity during frozen storage of the turkey mea