The study was conducted to explore the possibility of utilization of Terminalia arjuna as a novel natural preservative in meat products by using chevon sausages as a model system. Chevon sausages were prepared by incorporating different levels of T. arjuna viz. T1 (0.25%), T2 (0.50%) and T3 (0.75%) and were assessed for various lipid oxidative stability and storage quality parameters under refrigerated (4±1 ?C) conditions. T. arjuna showed a significant (p < 0.05) effect on the lipid oxidative stability as the treated products exhibited significantly (p < 0.05) lower TBARS (mg malonaldehyde/kg) values in comparison to control. A significant (p < 0.05) effect was also observed on the microbial stability as T. arjuna incorporated products showed significantly (p < 0.05) lower values for total plate count (log cfu/g), psychrophilic count (log cfu/g), yeast and mould count (log cfu/g) and FFA (%oleic acid) values. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products incorporated with T. arjuna during refrigerated storage. T. arjuna successfully improved the lipid oxidative