During meat processing (chilled storage, curing, cooking…), the production of free radicals (superoxide O2°- and hydroxyl HO°), in which iron in reaction with oxygen and peroxides plays a key role, leads to the accumulation of oxidative damage on proteins and lipids. The present study was designed to determine the kinetic laws governing the free radical production according to the physicochemical environment. Experiments were carried out on model systems which mimic the physicochemical conditions observed in meats during storage or cooking (pH 6, ionic strength of 0.24 M, and temperatures varying from 4 to 75°C). Oxidants (Fe2+ and H2O2) were added in the model in physiological concentrations. The free radical production was evaluated with the use of specific probes (Nitro Blue Tetrazolium for O2°- and Terephthalate for HO°). The results show how much the amount of radicals trapped increases with increasing temperature and iron content. The addition of H2O2 promotes the formation of HO° to the detriment of O2°-.