Abstract: To research the antioxidant effect of olive pomace extract on horse patties,total phenolic content DPPH radical scavenging activity and ABTS⁺· radical scavenging activity were measured in extract of olive pomace. Effects of different amounts of olive pomace extract(0.2% 0.4% and 0.6%)on antioxidative activities(peroxidation value,thiobarbituric acid(TBARS)and carbonyl content)and quality(color,high iron myoglobin)of horse meat patties during storage at 4℃ for 9 days were investigated compared to a control and a synthetic antioxidant(BHT)treatment. The results showed that the total phenol content of olive pomace extract was(70.82±7.34) mg GAE/g DW. With the increasing of the concentration of olive extract,DPPH and ABTS⁺ free radical scavenging rate of olive extract increased gradually.Comparing with the control group,the addition of olive pomace extract reduced the content of high iron myoglobin in the horse patties,while the redness(a^*)value increased,the peroxide value,TBARs value and carbonyl content reduced significantly(p<0.05),and the higher the amount of extract,the more obvious of that indexes. Therefore,the olive pomace extract was helpful to improve the color of horse patties during the storage,and delayed the oxidation of lipids and proteins,which could be used as a potential natural antioxidant in the storage of horse patties.