Antioxidative effect measured as TBARS values, expressed as MDA equivalents, for emulsified meat models with 0.5 and 1.5% NaCl without and with 0.5 and 1.5% ESM are shown in Table . Higher MDA values (p<0.001) were found for the digested samples compared with control samples, without digestion. Addition of ESM reduced formation of oxidative products measured as MDA equivalents both in undigested and digested emulsified meat models. The effect of ESM was most evident in undigested samples, and the effect increased (p<0.01) with increased addition of ESM. In digested samples, ESM had a significant (p<0.05) antioxidant effect in samples with 0.5% NaCl added 1.5% ESM and in samples with 1.5% NaCl added both 0.5 and 1.5% ESM compared to those without ESM.