Abstract:The influence of Maillard reaction products（MRPs）prepared with isolated soybean protein（SPI）on physicochemicalproperties in ripe minced meatwas investigated by measuring thiobarbituric acid reactive substanc（TBARS），a*-value，pH and sensory evaluation.Results showed that MRPs exhibited antioxidant effect in the cooked meat batter，which could inhibit the lipid oxidation，keep batter colour and a good overall acceptability.Moreover，the antioxidanteffectwas better with more MRPs addition.In terms ofcolour and antioxidant effect，there was no significant difference between the batter with 2.0%MRPs and with 0.02%butyl hydroxy anisole（P>0.05），however，there was a significantdifference between the batter with 2.0%MRPs and the control（P<0.05）.Therefore，MRPs of SPI could be used as a safe antioxidant in the cooked meat batter，prolonging its shelflife.