Oxidations which appear during meat storage and processes can result in impairment of technological, sensorial and nutritional qualities of products. So, it would be very interesting for industrials to be able to predict meat susceptibility to oxidation. For that purpose, different studies were conducted in our laboratory to investigate the relationships between the early post-mortem sarcoplasmic proteome, which contains the majority of enzymes involved in the oxidative process, and oxidations generated during meat refrigerated storage and cooking. Proteomic analyses were performed by coupling 2D electrophoresis and mass spectrometry. Protein and lipid oxidation were estimated in pork meat by the measurement of carbonyl groups and TBARS after a refrigerated storage of 4 days and a subsequent cooking at 100°C. Meat color was estimated by L* values measured 36 h post-mortem. Significant correlations (p<0.05) were observed between oxidation and color parameters and spots of the 2D electrophoresis showing the involvement of some of sarcoplasmic proteins in the muscle oxidative stress. The interest for industrials of the meat sector for an early selection of carcasses on the basis of oxidation susceptibility is discussed.