The effects of tea polyphenols on emulsifying and gelling properties of freeze-thaw mutton batters were investigated in this paper. All samples were treated with 0， 1， 3， 5， 7 and 9 freeze-thaw cycles. The TP were added into the mutton batters with different concentration， the surface hydrophobicity， protein solubility， emulsifying stability， water retention， texture characteristics， gel strength and microstructure were determined. The results show that an appropriate of tea polyphenols(0.01%) significantly improve the emulsifying stability， water retention and texture characteristics of the mutton batters(P＜0.05). Scanning electron microscopy (SEM) showed that the structure of mutton batters gel was tight and fine. However， excessive addition of tea polyphenols that could damage the emulsifying and gelling properties of mutton batters， leading to the surface hydrophobicity， emulsifying stability and gel strength of mutton batters significantly decreased (P<0.05)， cooking loss significantly increased (P<0.05)， Repeated freeze-thaw has a destructive effect on the emulsifying and gelling properties of mutton batters， and the quality of mutton batters is the worst in three times of freeze-thaw， Among CG， TP1， TP2 and TP3 increased by 7.27%， 3.53%， 2.95% and 4.09%， respectively. 3 times of freeze-thaw was probably acritical point and should be avoided in meat production.