Polyphenolic compounds were extracted from blueberry and muscadine skins.The isolates were purified,concentrated and dried before being evaluated for their ability to inhibit lipid oxidation in ground dark meat poultry systems as well as to inhibit pathogenic microorganisms.Results indicated that the isolates completely inhibited lipid oxidation in cooked meat at a level of 0.2%.Raw dark turkey meat showed little tendency to oxidize over 13 days at 4oC.