ABSTRACT.The antioxidant activity of a number of flavonoid and flavonoid‐related phenolic acids was evaluated in meat model systems over a three‐week storage period. The activity of compounds investigated depended on their chemical structure. Among the flavonoids tested in meat systems, morin, myricetin, kaempferol and quercetin at a level of 200 ppm were most active leading to TBA (2‐thiobarbituric acid) values of ≤ 0.55 μg malondialdehyde equivalents/g sample after a 21‐day storage at 4C. Among the phenolic compounds tested, ellagic acid followed by sesamol, tannic acid, eugenol and isoeugenol were most effective antioxidants. The activity of phenolic acids belonging to the hydroxy‐benzoic and caffeic acid families was moderate with a 24–69% inhibition of formation of TBA react