 The human diet relies on meat and meat products for their protein, vitamin and essential fatty acid content, but these constituents are susceptible to degradation processes, primarily oxidative reactions that cause sensory rejection and nutritional loss, highlighting the importance of controlling oxidative processes in the meat industry. Despite extensive research on lipid oxidation for decades, a complete understanding of the complex mechanisms involved, pathways, and factors influencing them has not yet been achieved, and routine methods to measure compounds derived from lipid oxidation in meat are reviewed. This article was authored by Ruben Dominguez, Miriam Patero, Mohamed Gagua, and others.