Abstract:The antioxidant effects of Maillard reaction products （MRPs） prepared from porcine bone protein hydrolyzates and galactose on raw meat batter were evaluated by analysis of redness （a*-value）， pH value， thiobarbituric acid reactive substance（TBARS）， carbonyl content and sensory quality. The results revealed that a*-value decreased while the pH value， TBARS and carbonyl content increased with the prolong of storage time of raw meat batter， which means the quality of raw meat batter decrease. Compare to control， the addition of MRPs significantly decreased the lipid and protein oxidations. At the same storage time， the more addition of MRPs， the better quality of raw meat batter was obtained， including improved redness， reduced the lipid and protein oxidations， and increased sensory quality. There was no significantly difference between the meat batter with 2.0 % MRPs and with 0.02 % butylated hydroxyanisole （BHA， P > 0.05）. So， MRPs of porcine bone pro－ tein hydrolysates with galactose can be used to raw meat batter as a natural antioxidant and improve the product quality.