Abstract: A method for inhibiting lipid oxidation in food products such as uncured meat and extruded food products is disclosed. In this method, food products are treated with an aqueous solution of organic iron salt such as ferrous acetate, ferric acetate, ferrous gluconate, ferric gluconate, ferrous fumarate, ferric fumarate, ferrous lactate, ferric lactate, ferrous ascorbate, ferric ascorbate, ferric erythrobate, ferrous erthyrobate, ferrous glycerate, ferric glycerate, ferrous maleate, ferric maleate, ferrous pyruvate, ferric pyruvate, ferrous malate and ferric malate. The salts are water soluble as well as being readily dissociable. In uncured meats the concentration of the final iron concentration utilized is in the range of 20 to 50 parts per million while in extruded food products the final iron concentration utilized is in the range of 15 to 500 parts per million.