Abstract: In order to explore the effects of cinnamon, ginger and star anise compound spice extracts on the oxidation stability and quality of minced pork during refrigeration, spice extracts solutions at concentrations of 0.3%,0.7% and 1.1% were added to the minced pork, respectively, the TBARS value, protein carbonyl content, total sulfhydryl content, pH, cooking loss, chromatic aberration, texture characteristics of different treatment groups of minced pork were determined, the microstructure was also observed by electron microscope. The results showed that the TBARS value, carbonyl content and sulfhydryl loss of minced pork treated with compound spice extract were significantly lower than those in control group（P＜0.05）, and there was no significant difference between the two groups when the concentration was 0.7% and 1.1%. Compared with the control group, the pH, cooking loss,L*value, a*value, and texture properties of minced pork in the three different extract concentration groups in the later stage of refrigeration were significantly improved（P＜0.05）,and the microstructure changes induced by oxidation were reduced. However, the a*value of minced meat in 1.1% concentration group was lower than that in other concentration groups（P＜0.05）, indicating that the high concentration of compound spice extracts had a certain negative effect on the color of minced meat. In conclusion, the addition of 0.7% compound spice extract can effectively inhibit the oxidation and quality deterioration of refrigerated minced pork.