Lipid oxidation and the associated changes is a major cause of quality deterioration during the storage of meats and other fat-containing foods. Oxidative deterioration of lipids directly affects a number of quality characteristics in meat and meat products, including flavor, color, texture, nutritive value and safety. Consequently, the past 50 years have seen much research activity in determining the factors that influence lipid oxidation in meat and other biological systems and in developing ways to minimize these oxidative changes. The extent of these changes can be measured by both chemical and physical means. The purpose of this short review is to discuss the principal methods used to assess lipid oxidation in meats and their limitations.