Abstract: In order to study the interaction and antioxidant effects of the combination of natural extract and complex phosphate on the quality characteristics of yak mince during cold storage. In this study, rosemary, grape seed extract and complex phosphate were mixed at the ratio of 0.02%, 0.02% and 0.10%, and the edible quality, rheological properties, lipid oxidation and protein oxidation of yak meat were measured after the meat was refrigerated at 4 ℃ for 12, 24, 36, 48 and 60 h. The results showed that with the extension of refrigeration time, the pH of yak mince treated with rosemary, grape seed extract and complex phosphate decreased significantly, and the water retention increased significantly (P<0.05), effectively maintain the color of yak meat, and slow down its oxidation degree. The combination of natural extract and complex phosphate had positive effects on the hardness, elasticity, cohesiveness, resilience and chewability of yak mince. It also had effect on the energy storage modulus in the rheological characteristics of yak mince. With the increase of temperature, the value of energy storage modulus increases, that was, the elasticity of mince increases. In conclusion, the combination of rosemary, grape seed extract and complex phosphate can reduce the oxidation degree and improve the quality of yak meat during cold storage.