This study attempted to track the lipid oxidation in meat, on one hand, by giving a considerable attention to fatty acids (FAs) composition, cholesterol oxidation product (COPs) levels as well as fat and cholesterol content, and on the other hand, by measuring the peroxide value (PV), p-anisidine (PA), and TOTOX values. The investigation was carried out on one kilogram of meat from each of the products (beef burger (BB), chicken burger (CB), beef shawarma (BS) and chicken shawarma (CS). Cholesterol, COPs, and FAs composition were analysed by gas chromatography. Results showed that all of CB, CS, BB and BS were in an oxidised status and presented toxicologically significant levels of COPs. [ABSTRACT FROM AUTHOR]