Abstract: Abstract: The meat products quality is influenced by the raw meat, ingredients, processing amd storage condition, and the auxiliary material addition scheme is the main determinant that is associated with lipid oxidation, protein oxidation, colour stability and flavour formation, while the colour information, oxidation states and flavour characteristic often need to be simultaneously considered. Lipid oxidation of meats during processing and storage has been related to its deterioration in terms of sensory characters, processability and nutritional quality, which would remarkably affect consumers' perception, and this deterioration sometimes could be relieved by innovative supplement which with antioxidant activity. The appearance of natural antioxidants has not only avoided the potential toxic effects of chemical anti-oxidants, but also improved the products quality to a certain extent. With the development of modern meat processing industry, the applicability of innovative materials in traditional food processing also need to be studied. In order to evaluate the antioxidant activity of Brassica oleracea L. seed extract (BSE) in vitro and the application effect in cantonese cured meat, a verification experiment was executed, meanwhile the effect of butylated hydroxytoluene (BHT) addition was also analyzed. Six treatments were carried out, CT (basic formula), 0.2% BSE (basic formula + 0.2% BSE), 0.5% BSE (basic formula+ 0.5% BSE), 1.0% BSE (basic formula + 1.0% BSE), 1.5% BSE( basic formula + 1.5% BSE) and BHT (basic formula + 0.02% BHT) respectively. The ferric reducing ability of plasma results showed that the total antioxidant activity of BSE in vitro increased as the adding amount increasing (P <0.05), while the inhibition of induced oxidative effect in the lipid system showed a tendency to decrease after increased to 5.09±0.04 h, the inhibition was significantly reduced (P<0.05) at 1.5% BSE addition, compared with 1.0% addition. Within the BSE products, the thiobarbituric acid reactive substance (TBARS) value appeared to be increasing after decreasing at 1.0% BSE addition, similar to inhibition of induced oxidation, and the TBARS value of BHT treatments fell to the value between 1.0% and 1.5% BSE addition. Based the outcome of principal component analysis(PCA) and linear discriminant analysis(LDA), the results showed that the principal component could represent the flavor characteristics of the individual products, in particular, especially the BHT product was obviously different from the other products. The 1.5% BSE treatment had the highest lightness (L*) and yellowness (b*) value, and the redness (a*) value of 1.5%BSE was similar to CT and other BSE treatment, while the BHT treatment had an advantage in a* value. Both types and quantities of volatile substances were vary, the types decreased as the content of BSE increased, while the quantities of volatile substances showed a trend of first decreasing and then increasing. The 1.5%BSE product with the desired L* and b* value, the TBARS value was less than BHT treatment (P>0.05), and there was no obvious difference in flavor from traditional processing products. From the analysis of sensory quality and physical characteristics, 1.5% BSE addition would be the ideal alternative in cantonese cured meat processing.