Total phenolic (TPC), total flavonoid (TF), carotenoids and vitamin C contents were shown to be 4109, 2050 mg GAE/100 g, 3889, 1665 mg catechin/100 g, 3.86, 0.25 mg/100 g and 75.07, 65.76 mg/100 g D.W in MPP and MKP, respectively. The obtained bioactive compounds indicated that MPP (65%) had a higher antioxidant capacity than MKP (50%). The incorporation of mango byproduct powder significantly altered the beef sausage’s physico-chemical, microbiological and sensory criteria. Especially the addition of MPP at a high concentration (2%) was retarding the development of lipid oxidation and, consequently, the deterioration of quality, such as microbial and color parameters stability of beef sausage stored at 4ºC for 12 days. The utilization of mango by-products as an antioxidant and antimicrobial natural preservative was investigated in beef sausage instead of synthetic preservatives, which are becoming avoided. Results showed that the higher concentration of MPP (2%) had a greater antioxidant effect than Butylated Hydroxy Toluene (BHT), which delayed lipid oxidation, had the lowest values of TBA, and showed great microbial and color parameter stability. So, the shelf life of beef sausage was extended for more than 12 days at T5, meanwhile, it reached only 7 days in T1 (BHT 200 ppm). The results indicated that mango by-product powder effectively inhibited microbial growth and lipid oxidation without altering refrigerated sausages’ physical and sensory properties.