In this study, turmeric extract was added during the oxidation process of yak myofibrillar protein (MP) induced by the hydroxyl radical oxidation system, to study the effects of the turmeric extract on the physicochemical properties and structure of oxidized protein, as well as the structure and digestibility of MP gel. The research results showed that when the concentration of turmeric extract was lower than 200 μg/mL, the turmeric extract had no significant effect on the carbonyl and thiol contents , solubility, and water-holding capacity of the oxidized MP (P>0.05); When the concentration of turmeric was 200~800 μg/mL, the carbonyl content of the oxidized MP decreased to 7.44 nmol/mg, and the sulfhydryl content, solubility, whiteness, water retention and gel strength increased, with the maximum values being 41.6 nmol/mg, 29.79%, 81.37, 90.44%, and 59.32, respectively. The turmeric extract significantly inhibited protein oxidation; However, as the concentration of the turmeric extract continued to increase, the phenolic substances in the turmeric extract could destroy the molecular structure of protein and the properties of gel. The addition of turmeric extract had no significant effect on the in vitro digestibility of yak meat MP gel (P<0.05). The turmeric extract showed good antioxidant activity during yak meat MP oxidation in the mass concentration range of 200~800 μg/mL, which provides a certain theoretical basis for yak m eat antioxidation.