## 3 Results and Discussion  
### Headspace Hexanal and pH  
Hexanal content (mg/kg meat) for CDT, CF, and PP is shown in Table 1 through Table 3 with T1 in each case indicating the control sample (no antioxidant). From looking at Table 1, it is clear that being a cured product, the level of lipid oxidation in CDT is consistently low, which is not surprising, given the antioxidant effect of nitrite, which has long been known ([PERSON] et al., 2017). Nevertheless, an additional positive effect of RE on lipid oxidation was found. Particularly, SE2.5 at 400 mg/kg was consistently effective at inhibiting lipid oxidation with longer storage times, though G09 at 600 mg/kg and SE2.5 at 600 mg/kg performed just as well at both week 7 and week 13. Similarly, it is not surprising that phosphate significantly decreased lipid oxidation, which was found for both CF and PP (Tables 2 and 3), as this effect has long been known ([PERSON] et al., 2017). It has previously been shown by [PERSON] et al. (2017) that a synergistic effect between phosphate and RE on lipid oxidation exists. It was hypothesized that this was due to phosphate-induced modifications in the meat structure, possibly changing the physical location of the RE within the meat product ([PERSON] et al., 2017). At week 1, oxidation levels in CF were lower in all samples with phosphate than samples without phosphate, regardless of antioxidant addition. At week 7, the control sample with phosphate had a hexanal level similar to those of antioxidant treated samples without phosphate. This shows that a natural antioxidant could indeed replace phosphate in chicken fillet products. Similarly, it has previously been found that rosemary at a level of 480 mg/kg could replace the synthetic antioxidant butylated hydroxyapatite (BHA) at a level of 20 mg/kg in chicken burgers during four months of frozen storage ([PERSON] et al., 2017). If opting to obtain the lowest possible level of oxidation in CF, the combination of phosphate and G09 seems to be the slightly better choice. Since higher antioxidant levels provided no additional benefit, G09 at 400 mg/kg would be the recommendation. G09 likewise appeared to be a slightly more efficient antioxidant than SE2.5 when no phosphate was added, and 400 mg/kg would still be the recommended level, in line with previous findings ([PERSON] et al., 2017) (Table 2). The difference between the two REs G09 and SE2.5 is that G09 is water-soluble and SE2.5 is water- and oil-soluble. In a low-fat product like CF (approx. 2% fat), it therefore seems reasonable that the strictly water-soluble RE, G09, would be slightly more efficient, whereas CDT contains approx. 4-5% fat and SE2.5 was the slightly more efficient antioxidant. However, this would contradict the polar paradox theory, which states that polar antioxidants are more efficient in less polar media while non-polar antioxidants are more efficient in polar media ([PERSON] et al., 2017). However, studies discussing the antioxidant theories beyondthe polar paradox find that at low antioxidant concentrations, the effect of lipid solubility dominates with regard to antioxidant efficiency, whereas at higher concentrations, the effect of the so-called interfacial phenomenon is more important [15; 35]. In PP (approx. 5-6% fat), phosphate served as a significantly more efficient antioxidant than either RE or the green tea extract G20S (Table 3). Addition of natural antioxidants had only a slight effect on the level of headspace hexanal with G20S at week 7 being the only antioxidant that was significantly effective in PP with phosphate. In PP without phosphate, there was a slight, positive effect of antioxidant addition, but with none of the antioxidants being as effective as phosphate--throughout the storage period, all antioxidant treated samples of PP without phosphate had higher levels of headspace hexanal than T1 (control) of PP with phosphate.