Abstract: In the study, variations of physicochemical factors, lipoxygenase (LOX) and hydroxyl octadecanodienoic acid (HODEs) were investigated during manufacturing of traditional salted meat, and the relationship between LOX and HODEs was studied and the evolution of lipids oxidation was tentatively discussed. The results indicated that LOX activity increased at salting stage, followed by decreasing continuously during the salted meat manufacturing. The total amount of HODEs increased slowly, while the ratio of 13-HODEs/9-HODEs decreased from 1.31 to 1.13. There was a significantly positive correlation between LOX activity and the ratio of 13-HODEs/9-HODEs (r=0.942, P<0.01). In the early stage of the salted meat manufacturing, enzymatic oxidation by LOX played a major role in lipids oxidation, and such a dominant position was gradually replaced by non-enzymatic lipids oxidation.