Typically, about $1 billion/year is lost when red meat loses freshness on the shelf. Consumer purchasing decisions depend on meat color and flavor, which are strongly influenced by complex nitro-oxidative events within meat muscle tissue. One goal of this chapter is to explain the loss in meat freshness linked to the action of peroxynitrite anion ONOO-, a strong nitro-oxidative agent. The toxicity of abnormally high ONOOlevels in vivo has been proven, and ONOO -is also suspected of accelerating meat spoilage by two principal mechanisms:(1) oxidation of iron atoms in heme-containing globin proteins, leading to a color change from red to brown, and (2) peroxidation of unsaturated lipids, leading to flavor degradation. A second goal is to review electrochemical quantification methods for ONOO-and its oxidative effects on biologically relevant molecules, including unsaturated phospholipids within biological membranes and heme-containing molecules. A third goal is to examine the natural polyphenols that protect against peroxynitrite-induced oxidative damage. The final goal is to