In modern society meat is almost always transformed prior consumption. Meat processes are used to inactivate pathogenic microorganisms and to develop sensorial qualities. By generating free radicals and decreasing antioxidant protection, processes favour lipid and protein oxidation. It has been demonstrated that these oxidative modifications can decrease the bio-availability of polyunsaturated fatty acids (PUFA) and essential amino acids and generate toxic compounds. In order to preserve the nutritional value of proteins, too high cooking temperatures and too long durations must be avoided while for PUFA, cooking duration is more deleterious than temperature. In case of marinated meats too low pH must be also avoided. Among preventive strategies against oxidation processes, antioxidant supplementations during meat processing or in animal diet during the finishing period have been recently investigated.