Objective To address the problem of browning and oxidation in meat products processed from frozen lamb during shelf life.Methods Frozen sliced lamb ribs during temperature elevation were treated with an electrostatic field and then packaged using modified atmosphere packaging with different gas compositions. The samples were stored at 10 ℃ after packaging, and meat color, total viable count, oxidation level, and antioxidant enzyme activity were measured at 0, 48, 72, and 96 h of storage.Results After treatment with a 25 kV electrostatic field for 30 min, samples packaged under high-oxygen conditions (70% O₂+30% CO₂, EO group) showed significantly lower browning rate and slower increase in total viable count compared to the high-oxygen packaging group without electrostatic field treatment (O group). At 48 h of storage, the a^* value of the EO group was 1.55 times that of the O group, while the mean total viable count was 0.95 lg (CFU/g) lower than that of the O group. The EO group exhibited significantly higher antioxidant enzyme activity and protein sulfhydryl content, while lactate dehydrogenase activity was significantly lower than that of the O group.Conclusion Electrostatic field treatment of partially thawed sliced lamb ribs effectively delays the increase in meat color browning, oxidation level, and total viable count in lamb ribs packaged under high-oxygen modified atmosphere conditions.