In order to clarify the effect of H2O2 treatment on energy metabolism, apoptosis and tenderization in the postmortem aging of Tibetan sheep meat. The Longissimus dorsi (LD) of Tibetan sheep was selected as the experimental material, Tibetan sheep meat was treated with distilled water, 50mmol/L and 200mmol/L reactive oxygen activator hydrogen peroxide, and then aged at 4℃ for 0d,0.5d,1d,3d,5d and 7d. The changes in ROS relative content, ATP content, Ca2+-ATPase and Na+/K+-ATPase activity, apoptosis rate, myofibril fragmentation index (MFI) and muscle fiber diameter during postmortem aging were tested. The results showed that after aging of 7d, the relative content of ROS in the 50mmol/L H2O2 treatment group was 39.19% significantly higher than that of the control group （P<0.05), the ATP content, Ca2+-ATPase and Na+/K+-ATPase activity and muscle fiber diameter of 50mmol/L and 200mmol/L H2O2 treatments were 25.73% and 25.77%, 38.39% and 36.70%, 27.30% and 29.46%, and 13.68% and 13.94% significantly lower than that of the control group (P<0.05), the apoptosis rate and MFI in the two treatment groups were 63.07% and 50.42%, and 5.74% and 5.19% significantly higher than that of the control group (P<0.05). To sum up, the H2O2 treatmented Tibetan sheep meat could promote ROS production, change energy metabolism of the Tibetan sheep meat, improve the activity of apoptosis, and promote the meat tenderization. It provided a theoretical basis for improving the quality of Tibetan sheep meat.