The purpose of this research was to evaluate the effect of different levels of microbial transglutaminase (MTG) (0.5%, 1%, 1.5% and 2%) and Na-erithorbate (0.5%) on oxidative stability and microbiological and physicochemical properties of wieners stored at 4 C for 30 days. Color, pH, texture, thiobarbituric acid reactive substances (TBARS) and total mesophilic aerobic bacteria (TMAB) counts were determined in wieners during storage period. In addition, cooking loss and sensory analysis were performed in final product. The results showed that there was no difference between wiener groups in terms of pH and cooking loss values. The pH values of wieners increased after heating in all treatment groups except wieners produced with Na-erithorbate which resulted in lower pH (P<0.05). Color analysis of wieners revealed that L* values increased and a* and b* values decreased during storage period (P<0.05). The addition of neither Na-erithorbate nor MTG had any significant effect on color values of wieners. The addition of MTG resulted in an increase in texture values, and this increase was proportional to the amount of MTG used (P<0.05). TBARS values increased in all wiener groups during the storage (P<0.05). The lowest TBARS values at the end of 90 days of storage were obtained in wieners produced with Na-erithorbate (P<0.05). Sensory analysis indicated that samples with 2% of MTG had the highest overall integrity while samples with Na-erithorbate had the lowest one (P<0.05). It was concluded that the use of MTG has no significant effect on oxidative stability, however, the use of MTG improved the textural properties compared to other treatments.