 Meat and meat products are a key component of the human diet, providing essential nutrients such as protein, vitamins and essential fatty acids. However, they can be subjected to degradation processes, including oxidation, which can lead to a decrease in quality and consumer rejection. Oxidation is a complex reaction involving multiple pathways and factors, making it difficult to fully understand. This review summarizes the fundamental mechanisms of lipidoxidation, the most important oxidative reactions, the main factors that influence lipidoxidation, and the routine methods used to measure compounds derived from lipidoxidation in meat. This article was authored by Ruben Dominguez, Miriam Tatero, Mohamed Agua, and others.