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Lipid oxidation constitutes one of the most important causes of the chemical deterioration of foods, especially meats. Many harmful effects on human health are associated with lipid oxidation. During a period of six weeks, samples were bought at random on city hall food markets (CHFMs) and were analysed for lipid oxidation (TBARS-test) and some quality factors - redox potential (Eh), pH and water activity (a w ). The mean of Eh was X ′ σ n - 1 = 39.03 ′ 26.30 mV, ranging from -86.00 to 92.00 mV. pH mean value was X ′ σ n - 1 = 5.97 ′ 0.27, ranging from 5.08 to 6.48. Comparing the CHFMs, no statistically significant differences were observed between them in respect to pH, Eh, and a w values. TBARS mean value was X ′ σ n - 1 = 0.44 ′ 0.23 mg/kg, ranging from 0.38 ′ 0.19 mg/kg (CHFM-6) to 0.58 ′ 0.31 mg/kg (CHFM-2), with extreme values of 0.22 mg/kg and 1.08 mg/kg. No statistically significant correlations between TBA test values and all tested variables were detected. According to the sensorial analysis criteria of GREENE and CUMUZE (1981), 16.67% of sausage samples could be rejected and 11.11% revealed critical TBARS values.

Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo Paulo (Brazil)