To evaluate the quality of ground meat products during storage, beef, pork and chicken samples were prepared. The thiobarbituric acid reactive substances (TBARS) value of a raw beef sample (3 months at -20℃) increased by 1.4 times and the value (7 days at 4℃) increased by 2.9 times. The TBARS value of a cooked beef sample (3 months at -20℃) increased by 1.7 times and the value (7 days at 4℃) increased by 9.8 times. In refrigerated preservation, the increase in the TBARS value of the cooked samples was remarkable. All the cooked samples had a higher non-heme iron content than the raw ones. In the cooked beef, pork and chicken samples after storage for 24 hours at 40℃, the TBARS values were kept at a low level, as the added concentration of EDTA was 50 μmol / 100 g (meat) or more. The addition of EDTA was considered to be the reason for causing non-heme iron to no longer act, so that the progress of lipid oxidation in the samples would be suppressed. In addition, as a result of examining the influence of antioxidant on cooked beef sample, the citric acid added sample had low TBARS values and suppressed lipid oxidation.