Abstract: In order to clarify the effect of controlled freezing point storage on color stability and mitochondria metmyoglobin reduction ability of Tibetan sheep meat, the hind legs meat of Tibetan sheep were used as the material, and Tibetan sheep meat was controlled by freezing point storage and cold storage, and the duration of storage for 0 d, 1 d, 3 d, 5 d, 7 d and 9 d. The changes in MRA, NADH content, SDH activity, mitochondrial membrane permeability, mitochondrial membrane potential, Hue angle duration of storage were determined. The results showed that after aging of 9 d, controlled freezing point storage group MRA, NADH content, mitochondrial membrane permeability, mitochondrial membrane potential, SDH activity were significantly 16.67%,33.16%,25.45%,16.57% and 40.45% higher than that of the cold storage group（P＜0.05）, Hue angle of controlled freezing point storage group were significantly 13.13% lower than that of the cold storage group（P＜0.05）. MRA, NADH content, SDH activity, mitochondrial absorbance at 540 nm, mitochondrial membrane permeability of controlled freezing point storage and cold group were negatively correlated with Hue angle values（P＜0.01）. In conclusion, controlled freezing point storage could delay the decrease of MRA and NADH content, and maintain the integrity of mitochondrial structure, which were ultimately conducive to the stability of postmortdial meat color. The research results provided a theoretical basis for improving the color stability of Tibetan sheep meat.