This experiment studied changes in lipid oxidation and fatty acid composition in pork (m. longissimus dorsi) and chicken breast (muscle and skin tissue) samples during refrigerated (4 °C) and frozen storage (–18 °C). Pork samples were analysed after 0, 1, 3, 7, 10 and 14 days of refrigerated storage and chicken samples were analysed after 0, 1, 2, 5 and 7 days of refrigerated storage. Pork and chicken samples were analysed after 15, 30, 90 and 180 days of frozen storage.

Lipid oxidation increased (P<0.05) during refrigerated and frozen storage in pork muscle samples. Refrigerated storage did not affect oxidation levels in chicken muscle samples whereas there was an increase (P<0.05) in chicken skin samples. Oxidation levels increased significantly (P<0.05) during frozen storage for both skin and muscle samples.

The levels of monounsaturated fatty acids of pork and chicken breast skin samples increased (P<0.05) during refrigerated storage. In chicken breast muscle samples the levels of saturated fatty acids increased and the levels of poly - unsaturated fatty acids decreased under refrigeration. Frozen storage resulted in decreases in the levels of saturated fatty acids in pork (P<0.05) and chicken breast (P<0.05) muscle samples. The levels of polyunsaturated fatty acids increased (P<0.05) under frozen storage conditions in pork muscle samples. Slight differences were observed only in the levels of saturated and monounsaturated fatty acids in frozen stored chicken breast skin samples.