The effect of tea polyphenols(TP) on color stability and lipid oxidation of ostrich meats with vacuum-package and(4±1)℃ storage was investigated.TP-treated groups can consistently restrain the lipid oxidation of ostrich meat.TP at levels of 200 mg/kg(T200) and 400 mg/kg(T400) can decrease the form of metmyoglobin and improve the content of total pigment and the color a*.The results obtained showed that TP not only improved lipid stability but also improved color stability in ostrich meat.