Oil was extracted from pork, beef, mutton, as well as chicken and duck meat samples. The changes in volatile flavor compounds, fatty acid composition, and lipid composition of fresh oil and oxidized oil (heated at 120 ℃ for 2 h) were determined by sensory evaluation, electronic nose analysis, solid-phase microextraction-gas chromatography-mass spectrometry, thin-layer chromatography-flame-ionization detection, and ultrahigh performance liquid chromatographyquadrupole-orbitrap mass spectrometry. The ultimate aim was to investigate the lipid oxidation and aroma formation patterns in different muscle tissues during thermal oxidation. The sensory quality significantly changed during oxidation. Oxidized beef and mutton oil emanated a prominent milky aroma. The types and contents of aldehydes in lipids increased significantly after oxidation. The lipid compositions of different muscle tissues differed, and the contents of different lipid species changed significantly during oxidation. The triglyceride content of beef oil decreased from 4 085.44 ng/g to 1 363.12 ng/g, and the phosphatidylcholine content of chicken oil decreased from 1 060.53 ng/g to 503.46 ng/g after thermal oxidation. This indicates that the esterified forms of fatty acids affect the formation of volatile compounds after thermal oxidation. Heptanol, heptanal, and 2-heptanal in oxidized beef oil are possibly produced by C18:1 and C18:2 on the triglyceride, and hexanal and heptanal in oxidized mutton oil are probably produced by the oxidative degradation of C18:2 on phosphatidylcholine and phosphatidylethanolamine. Lastly, 1-octen-3-ol in oxidized chicken and duck oil samples may be produced by the oxidative degradation of C18:1 on phosphatidylethanolamine. This study aimed to provide research methods and theoretical support for lipid flavor control.