To explore an effective anti-oxidation method of chilled mutton myofibrillar protein (MP) and lipid. The compound essential oil with a volume fraction of 0.8% cumin essential oil, 0.35% pepper oil, 0.25% cinnamon, and 98.6% TW-80 was applied to Tibetan mutton. MP and lipid oxidation was detected during vacuum storing at 4℃. With the extension of refrigerating time, the carbonyl content, sulfhydryl content, surface hydrophobicity, thiobarbituric acid (TBA) value and peroxide value (POV) of blank, CK and treatment groups were gradually increased. The disulfide bond was gradually decreased. However, the increasing rate in the treatment group was slower than those in the blank and CK groups. The TBA values in the blank group (1.16mg/kg) and the CK group (1.15mg/kg) after 15d storage were greater than the national standard value of 1.00mg/kg, while the TBA value in the treatment group reached 0.96mg/kg until storage for 24 days. Compared with the blank and CK groups, the compound essential oil treatment improved the correlation between the surface hydrophobicity of Tibetan mutton MP and other various indexes, significantly inhibited the oxidation of Tibetan mutton MP, and attenuated the lipid oxidation rate of Tibetan mutton to some extent. It indicated that the combination of essential oil treatment under vacuum packaging method could prolong the storage period of Tibetan mutton for 9 days, and provided an effective theoretical basis for the in-depth study of Tibetan mutton storage and preservation methods.