The effects of prooxidants on lipid oxidation were determined in meat homogenate. Sample were prepared by adding free iron and heme pigment into meat homogenate. Ferrous(Fe^(2+)) and Ferric(Fe^(3+)) ions were very strong catalyst to generate lipid oxidation. Ferric(Fe^(3+)) ion had same 2-thiobarbituric acid reactive substances (TBARS) value as Ferrous(Fe^(2+)) ion in meat homogenate. As the amounts of total iron in hemoglobin (Hb) were very low, it was acted as very weak catalyst of lipid oxidation in meat homogenate in control. The effect of iron sources reacted with H₂O₂ and H₂O₂ + Fe^(2+) on lipid oxidation were not different in TBARS value, even though H₂O₂ + Fe^(2+) has more total iron than that of H₂O₂. On the other hand, iron sources reacted with KO₂ were very similar to those of xanthine oxidase (XOD) in TBARS value. Especially, although Hb reacted with KO₂ was lower than that of Hb reacted with XOD in amounts of total iron, Hb reacted with KO₂ and XOD had same TBARS value as a weak catalyst to generate lipid oxidation. It was concluded that the iron sources important in the catalyst of lipid oxidation were Fe^(2+) and Fe^(3+) ions in the meat homogenate. However Hb was a very weak catalyst of lipid oxidation in meat homogenate.