In the production of olive oil, a large share of phenolic compounds stays in the waste products. One of the waste products is olive pomace which contains polyphenols that are responsible for the antioxidant effect and they have potential to replace synthetic antioxidants in food products. Lipid peroxidation in meat is one of the main reasons for meat degradation because the radicals formed in the oxidation process lead to formation of aldehydes responsible for changing color and taste of meat. Antioxidant donates hydrogen to the radical and effectively stops the process of lipid peroxidation. Meat of different animal species contains different ratios of unsaturated fatty acids and can be more sensitive to lipid oxidation. The peroxidation indicator is MDA which is produced in small amounts during lipid peroxidation. In this paper, antioxidative activity of various olives extracts was studied in the meat model during meat storage and it was compared to synthetic antioxidant BHA. A thiobarbituric test was used to determine the efficacy of extracts of olive pomace as antioxidant. The results obtained by measuring antioxidant activity have shown that all samples of olive pomace extracts have an antioxidant effect. The lowest antioxidant effect during storage was demonstrated by a native sample (prepared without cyclodextrin) while the best antioxidant effect in the null, first and second day had sample that contained RAMEB, and the fourth and fifth day sample that contained HP-β had the best result. Sample with HP - β is more stable antioxidant than the sample with RAMEB and it is better choice of antioxidant for a longer storage of meat. In spite of this, the efficacy of olive pomace extracts was significantly lower compared to synthetic antioxidant BHA. In order to achieve similar antioxidant effect with olive pomace extracts to that obtained with BHA, it is necessary to significantly increase their amount, which leads to an increase in price of food. However, olive pomace extracts are an alternative to synthetic antioxidants because there is a trend of using natural antioxidants.