Antioxidant activity and preservation effect of tea polyphenol extract and its compounds respectively with the Vitamin C, Vitamin E, citric acid, and chitosan used to chilled beef were studied. The results show that TP extract is antioxidant and delays corruption on chilled beef, but the color of the meat would deteriorate when TP is used alone; the color problem can be reduced with better preservation effect when the mixture consisting of TP and Vitamin E is used. The preservation effect is the best except for beef color when TP is used with chitosan together.