Lipid oxidation is induced when meat is processed by high pressure. Recently, our group has successfully used antioxidant active packaging to prevent this induced oxidation. This project will compare the effectiveness of two antioxidant active packaging systems; (1) which delivers antioxidant to the surface of the meat to (2) an oxygen scavenger system that traps the oxygen from the atmosphere of the package.  The person will be actively involved in the processing of the samples and in the evaluation of the lipid oxidation during storage.