Antioxidant effect of fractions from chicken breast and beef loin homogenates in phospholipid liposome systems

► Antioxidant effects of meat fractions from chicken breast and beef were compared. ► Fractions from chicken had stronger antioxidant effects than those from beef loin. ► Antioxidant capacity and Mb content of meat were important for oxidative stability. ► Ferrylmyoglobin and hematin were the major catalysts for lipid oxidation in beef.