This paper describes for the first time how 4-hydroxy-2-nonenal (HNE) promotes protein aggregation in meat products. A whole meat extract was incubated with increasing concentrations of HNE during 30min, 1h and 2h at 25°C. In the studied conditions, HNE-protein adducts were detected. In presence of HNE, protein solubility decreased that stressed a possible involvement of HNE in the aggregation process. Different analytical methods were investigated to detect aggregates formation. The aggregation phenomenon remained low. Employed methods give us information on the implicated bonds. Electrophoresis with or without using a reducing agent coupled with western-blotting analyses revealed that HNE attacks preferentially the cysteine residues (by thiols function) and then lysine and histidine.