An HPLC method of malondialdehyde (MDA) determination in pork meat was described. MDA was extracted from samples using ice-cold 5 % trichloroacetic acid. After derivatisation with 2,4-dinitrophenylhydrazine (DNPH), the MDA-DNPH compound was separated on SPE C₁₈ column and eluted with 1 ml of acetonitrile. The compound was determined on a Nucleosil C₁₈ reverse-phase column, with acetonitrile - water - acetic acid (39:61:0.2) as mobile phase and isocratic elution. Detection was performed using a UV-VIS detector at 307 nm, at a retention time of 6.5 min. The results were compared with the thiobarbituric acid (TBA) method applied to cut pork meat within 96 h of storage at 4 °C. The HPLC determination was more accurate than the TBA method, which gives higher values.