In recent decades, the oxidation of proteins and lipids in muscle meals has received increased study interest, as it is generally understood that such oxidation affects both the sensory quality and nutritional value of these goods. Lipids are essential components of muscle cell membranes, yet their presence in muscle tissue can result in lipid peroxidation and oxidative injury. Myoglobin, a heme protein found in muscle tissue, can also be oxidized under specific conditions. Myofibrillar protein is the primary protein found in muscle tissue, and its oxidation can cause irreversible damage to protein structure. About the effect of chemical reactions on the quality of muscle food, the oxidation of lipids and proteins does not occur independently. Understanding this interaction is critical in explaining the reasons for meat quality deterioration and selecting optimal antioxidants to preserve the quality of muscle food. This review thoroughly analyzes the oxidation processes and molecular mechanisms of lipids, myofibrillar proteins, and myoglobin in muscle foods. Additionally, it elucidates the intricate synergistic oxidation mechanisms among lipids-myofibrillar proteins, lipids-myoglobin, and myofibrillar proteins-myoglobin, along with their impact on product quality.