Fresh pork was coated by soy protein isolate incorporated with different concentrations of rosemary, and the effect of different coatings or rosemary on color, metmyoglobin, TBARS, protein carbonyls, and hardness of meat under high-oxygen modified atmosphere was analyzed. The results showed that the pure protein coating effectively delayed the formation of TBARS, but it can not inhibit the generation of protein carbonyl or metmyoglobin; the combinations of rosemary and soy protein isolate shows different antioxidant effect for pork; sr250 is unable to inhibit browning of pork color, and lipid and protein oxidation; sr500, sr1000 and sr2000 has excellent protection against color changing and oxidation of lipid and protein, the antioxidant activity of them are comparable to or even better than that of direct addition of rosemary to meat samples; overall, sr1000 has better antioxidant activity than sr500 and sr2000. The experiments showed that the combination of soy protein isolate with appropriate concentration of rosemary can significantly enhance the antioxidant activity of both toward pork.