Natural antioxidants as bee pollen offer an alternative approach to preventing the oxidative deterioration of foods. The aim of this study was to evaluate antioxidant properties of lyophilized bee pollen extract (BPE) using different methods, quantify the phenolic compounds by liquid chromatography, and evaluated the effect of bee pollen extract on oxidative stability of pork meat sausage. The antioxidant properties were evaluate using DPPH, ABTS, FRAP and β-carotene/linoleic acid methods. Potential antioxidants in sausage were determined as thiobarbituric acid reactive substances and expressed as mg of malonaldehyde/kg sample. Measurements were made on the day of their production and after 5, 10, 15, 20 and 30 days of storage. The pork meat and bacon were minced and homogenized with salt, garlic, onion powder and curing salts. This basic formulation was divided into 3 lots. The first was designated as the control and no additional ingredients were included. The second lot was designated as a positive control and was prepared by adding sodium eritorbate. The third lot received lyophilized BPE. High concentrations of total phenolic compounds was detected in BPE (19.69 mg GAE.g–1: Gallic Acid Equivalent); these included quercetin, kaempferol, myricetin, rutin, trans-cinnamic acid, p-coumaric acid, and ferulic acid. On the day of processing there was significant difference in the malonaldehyde values between the control sausage and the sausage containing synthetic antioxidant or BPE (p<0.05). After 5 days’ storage the samples treated with sodium eritorbate and BPE had significantly lower values of malonaldehyde than the control sausage. The sausage without antioxidants had the highest content of malonaldehyde in 30 days of storage and there was a significant difference between the sausage containing sodium eritorbate and those containing BPE. The BPE exhibited strong antioxidant activity and a greater inhibitory effect on lipid oxidation of sausage when compared with the synthetic antioxidant.