With the objective of following the microbiological e physical-chemical stability of mechanically separated meat (MSM) of different origins and stored during 99 days at -18°C, a previous mixture of preservative (sodium nitrite) and antioxidant (sodium erythorbate) in MSM obtained from two poultry breeds: broiler breeders and white layers, was made. In the MSM of each breed, three different treatments were carried out: 1) control (without additives), 2) addition of 150 ppm nitrite and 3) addition of 150 ppm nitrite and 500 ppm erythorbate. The results obtained demonstrated that nitrite added separately did not hinder lipid oxidation, evaluated through the TBARS index, or the color changes, evaluated with a colorimeter. On the other hand, the addition of nitrite together with erythorbate was effective in reducing the problems of lipid oxidation during prolonged frozen storage. The evaluation of the microbiological stability of the MSM, carried out in the first and last day for mesophilic microorganisms, Escherichia coli, Staphylococcus aureus, Clostridium perfringens and Pseudomonas spp., and every 15 days for psycrotrophic microorganisms, did not indicate a significant variation in the counts, as a function of the treatment applied. Salmonella spp. was not detected in the samples analyzed. Considering the improvement in the oxidative stability, the addition of nitrite (150 ppm) and erythorbate (500 ppm) in MSM broiler breeders to be frozen stored for a long time can be recommended.281160168Agência Nacional de Vigilância Sanitária. (2001) Resolução RDC no, 12. , http://www.anvisa.gov.br/legis/resol/12_01rdc.htm, 12 jan, Disponível em:, Acesso em: 11 jan. 2007http://www.avisite.com.br/economia/prodfran.asp, AVISITE. Disponível em, Acesso em: 25 maio 2006BERAQUET, N. J. Carne mecanicamente separada de aves. In: SEMINÁRIO E CURSO TEÓRICO-PRÁTICO AGREGANDO VALOR A CARNE DE AVES. Campinas: CTC/ITAL, 2000BRASIL. Ministério da Agricultura e Abastecimento - Secretaria de Defesa Agropecuária. Métodos Analíticos para Controle de Produtos Cárneos e seus Ingredientes - Métodos Físicos - químicos. Portaria no 001/81, 07 out. 1981. p. I-3BIJKER, P. G. H.LOGTESTIJN, J. G. vanMOSSEL, D. A. A. Bacteriological quality assurance (BQA) of Mechanically Deboned Meat (MDM). Meat Science, Oxford, v. 20, n. 4, p. 237-252, 1987BUSHWAY, A. A.FICKER, N.JEN, C.W. Effect of nitrite and sorbate on total number of aerobic microorganisms in chicken white and dark meat patties. Journal of Food Science, Chicago, v. 47, n. 3, p. 858-860, 863, 1982CARPENTER, C.E., REDDY, D.S.A., CORNFORTH, D.P., Inactivation of clostridial ferredoxin and pyruvate-ferredoxin oxidoreductase by sodium nitrite (1987) Applied Environmental Microbiology, 53 (3), pp. 549-552. , Washington, vCOUNSELL, J. N.HORNIG, D. H. Vitamin C (ascorbic acid). England: Applied Science, 1981. Cap. 7DELAZARI, I., Microbiologia de alimentos congelados. I. Efeito do congelamento sobre os microrganismos. (1980) Boletim do ITAL, 17 (1), pp. 15-30. , Campinas, vDENG, J.C., Ascorbic acid as antioxidant in fish flesh and its degradations (1978) Journal of Food Science, 43 (3), pp. 457-460. , Chicago, vFIELD, R.A., Mechanically separated meat, poultry and fish (1988) Edible Meat By-Products, pp. 83-128. , PEARSON, A. M, DUTSON, T. R, EdsGRAY, J. IGOMAA, E. A.BUCLKEY, D. J. Oxidative quality and shelf life of meats. Meat Science, Oxford, v. 43, n. S, p. S111-S123, 1996GRAY, J.I., PEARSON, A.M., (1987) Rancidity and warmed over flavor in Advances in Meat Reseach, 3. , AVI Book, New YorkHASIAK, R.J., Effect of sodium nitrite and sodium eritorbate on the chemical, sensory and microbiological properties of water-adde turkey ham (1984) Poultry Science, 63 (7), pp. 1364-1371. , Savoy, vJANTAWAT, P., DAWSON, L.E., Composition of lipids from mechanically deboned poultry meats and their composite tissues (1980) Poultry Science, 59 (5), pp. 1043-1052. , Savoy, vKOLODZIEJSKA, ISKONIECSNY, S.RUBIN, L. J. Malondialdehyde-nitrite interactions in meat and model systems. Journal of Food Science, Chicago, v. 55, n. 4, p. 925-928, 946, 1990KUMAR, S., PEDERSEN-WISMER, J., CASPERSEN, C., Effect of raw materials, deboning methods and chemical additives on microbial quality of mechanically deboned poultry meat during frozen storage (1986) Journal of Food Science and Technology, 23 (4), pp. 217-220. , New Jersey, vLEE, Y.B., Mechanism of lipid oxidation in mechanically deboned chicken meat (1975) Journal of Food Science, 40 (5), pp. 964-967. , Chicago, vMAC DONALD, BGRAY, J. I.GIBBINS, L. N. Role of nitrite in cured meat flavor: antioxidant role of nitrite. Journal of Food Science, Chicago, v. 45, n. 4, p. 893-897, 1980MAXCY, R.B., FRONING, G.W., HARTUNG, T.E., Microbial quality of ground poultry meat (1973) Poultry Science, 52 (2), pp. 486-489. , Savoy, vMcNEILL, J., KAKUDA, Y., Influence of carcass parts and food additives on the oxidative stability of frozen mechanically separated and hand-deboned chicken meat (1988) Poultry Science, 67 (2), pp. 270-274. , Savoy, vMcMINDES, M. K.SIEDLER, A. J. Nitrite mode of action: inhibition of yeast pyruvate decarboxylase (E.C. 4.1.1.1) and clostridial pyruvate:ferredoxin oxidoreductase (E.C. 1.2.7.1) by nitric oxide. Journal of Food Science, Chicago, v. 53, n. 3, p. 917-919-931, 1988MEAD, G.C., ADAMS, B.W., A selective medium for the rapid isolation of Pseudomonads associated with poultry meat spoilage (1977) British Poultry Science, 18 (6), pp. 661-667. , London, vMOERCK, K.E., BALL, J.H.R., Lipid autoxidation in mechanically deboned chicken meat (1974) Journal of Food Science, 39 (5), pp. 876-879. , Chicago, vMORRISEY, P. A. et al. Lipid stability in meat and meat products. Meat Science, Oxford, v. 49, n. Suppl. L, p. S73-S86, 1998NURMI, E., RING, C., Production of hygienically justifiable mechanically recovered meat (1999) Fleischwirtscaft International, 2 (1), pp. 21-22. , Frankfurt, vPOLLONIO, M. A. R. Estudo das propriedades funcionais das proteínas miofibrilares e oxidação lipídica de carne de frango mecanicamente desossada, 1994. 141 p. Tese (Doutorado) - FEA/ UNICAMP, Campinas, 1994PRICE, J.F., SCHWEIGERT, B.S., (1971) The Science of Meat and Meat Products, , 2. ed. San Francisco: W. H. Freeman and CompanySHANK, J.L., SILLIKER, J.H., HARPER, R.H., The effect of nitric oxide on bacteria (1962) Journal of Applied Microbiology, 10 (3), pp. 185-189. , Oxford, vSILVA, R.Z.M., (1994) Technologie und mikrobiologie voraussetzung zur herstellung sicherer und stabiler rohpökelwaren aus geflügelfleish, 1994, , 113p. Tese Doutorado, Technische Universität Berlin, BerlinTERRA, N.N., Apontamentos de Tecnologia de Carnes. São Leopoldo: Ed (1998) Unisinos, , 216pTOMPKIN, R.B., Microbiology of ready-to-eat meat and poultry products (1986) Advances in Meat Reseach, 2, pp. 89-118. , PEARSON, A. M, DUTSON, T. R, Westport, AVI Publishing CoTOMPKIN, R.B., CHRISTIANSEN, L.N., SHAPARIS, A.B., Iron and antibotulinum efficacy of nitrite (1979) Applied Environmental Microbiology, 37 (2), pp. 351-353. , Washington, vVANDERZANT, C., SPLITTSTOESSER, D.F., (1992) Compendium of methods for the microbiological examination of foods, , 3. ed. Washington: American Public Health Association-APHA, 1919pVINCKE, W., Evaluation of the direct thiobarbituric acid extration method for determining oxidative rancidity in mackerel (Scomber scombrus L.) (1975) Fette-Seifen Anstrichmittel, 77 (6), pp. 239-240. , Hamburg, vXAVIER, C.V.A., BERAQUET, N.J., Vida-de-prateleira de carne mecanicamente separada de frango estocada sob refrigeração. (1994) Coletânea do Instituto de Tecnologia de Alimentos, 1 (24), pp. 91-104. , Campinas, vWESLEY, R.L., MARION, W.W., SEBRANEK, J.G., Effect of sodium nitrite concentration, sodium erythorbate and storage time on the quality of franks manufactured from mechanically deboned turkey (1982) Journal of Food Science, 47 (5), pp. 1626-1630. , Chicago, vWHITE, C.A., HALL, L.P., The effect of temperature abuse on Clostridium perfringens and Bacillus cereus in raw beef and chicken substrates during frozen storage (1984) Food Microbiology, 1 (2), pp. 97-104. , Amsterdam, v