Abstract: In order to explore the quality change of luncheon sausages during the shelf life period and provide a theoretical guidance for good manufacture practice, the sensory quality, physiochemical index and microbiological index of three different types of luncheon sausages stored at mimic supermarket storage temperature 0－4 ℃ or 7－11℃ were determined at intervals of 10 days. The results indicated that total bacterial count of luncheon sausages stored at 0－4℃ was obviously lower than that of luncheon sausages stored at 7－11 ℃, suggesting that the low temperature can inhibit the growth of bacteria. Meanwhile, E. coli was not detected during storage at 0－4 ℃. Moreover, the samples stored at 7－11 ℃ revealed a larger fluctuation in pH, water-holding capacity and color when compared to the samples stored at 0－4 ℃. Therefore, a low temperature environment is better for the maintenance and stability of sausage quality.

Key words: luncheon ham, storage temperature, quality change