Using beef patties without and with 0.02% butylated hydroxytoluene (BHT) as controls, effects on lipid oxidation, protein oxidation, antibacterial activity and quality of beef patties supplemented with 5%, 10%, 15% and 20% Prunus mume (PM) were studied after storage at -18 ℃. The results showed that the beef patties with addition of 10%, 15% and 20% PM decreased TBARS values significantly compared to the control samples（P＜0.05）, and the lipid antioxidation of 20% PM was commensurate with 0.02% BHT during the storage. The TVB-N value of all treated samples reduced significantly after 4 d（P＜0.05）, and the beef patties added 20% PM exhibited no significant difference with 0.02% BHT samples during the storage（P＞0.05）. All the treated samples except the 5% PM treated one represented stronger antibacterial capacity than the control ones（P＜0.05）, and the total bacterial count of 20% PM treated samples showed no significant difference with the ones treated with 0.02% BHT for 4 d. Furthermore, compared with control samples, the addition of PM increased total phenolic content but decreased pH observably（P＜0.05）. The addition of PM showed lower a^* value and higher b^* value significantly（P＜0.05）, enhancing the juiciness, reducing greasy feel and improving sensory characteristics.