␣ ␣ ␣ ␣ ␣-Tocopherol and     -carotene at 0.03% levels and sodium tripolyphosphate (STP) at 0.2% and 0.3% levels, alone and in combination, were added to ground turkey and ground pork. Hexanal was measured after cooking and storage at 4 Њ Њ Њ Њ ЊC for 2, 4, or 6 d. ␣ ␣ ␣ ␣ ␣-Tocopherol alone significantly reduced hexanal of stored, cooked, turkey but had no effect in pork. STP was more effective than ␣ ␣ ␣ ␣ ␣-tocopherol and a combination of ␣ ␣ ␣ ␣ ␣-tocopherol with STP resulted in enhanced antioxidant activity. Hexanal of pork with 0.03% ␣ ␣ ␣ ␣ ␣-tocopherol plus 0.3% STP did not increase significantly during storage, and that of turkey increased only slightly.     -Carotene and salt (1% NaCl) had no effect on hexanal.