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The influence of dried tomato waste powder (TWP) on lycopene content, lipid oxidation, antioxidant activity, color, and sensory properties of frankfurter sausage made from Thai native beef was studied. The levels of TWP and storage time were studied and assigned according to a 6x3 factorial arrangement in a completely randomized design. The frankfurter sausage was produced with six levels of TWP: 0%; 1%; 2%; 3%; 4%; and 5%. Data collection of all variances was performed at day 1, day 7, and day 14 of storage. The results showed that adding TWP significantly decreased lightness (P<0.01) but significantly increased redness, yellowness, hue angle, and chroma (P<0.05). Lycopene content increased significantly (P<0.05) as TWP increased. Lipid oxidation increased significantly (P<0.05) at a high amount of TWP; however, 1% TWP showed reduced lipid oxidation. Antioxidant activity reduced significantly (P<0.05) on day 7 and day 14. The addition of TWP promoted the sensory properties with a higher likeability score. In all, the addition of 2% of dried TWP in frankfurter sausage made from Thai native beef was recommended.