The oxidative stability of jerky made from ostrich, beef and chicken meat with (sea salt or tomatopepper mixture) or without additives during storage (room temperature, 9 months) and after in vitro gastrointestinal digestion was investigated. Lipid oxidation (thiobarbituric acid reactive substances and hexanal) and protein oxidation (protein carbonyl compounds) were evaluated in both jerky and gastrointestinal digests. Lower lipid oxidation was observed in jerky with flavor additives. The susceptibility to oxidation was the highest in ostrich, lower in beef and the lowest in chicken jerky. Nine months storage time increased both lipid and protein oxidation products levels, further increased by the in vitro digestion of jerky. We showed, that shelf-life of jerky depends on the species while some additives (tomato-pepper mixture) that can inhibit the oxidation process in jerky may not warrant their antioxidant effect after digestion. [ABSTRACT FROM AUTHOR]