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The effect of storage temperature on the quality characteristics of meat sausage was investigated. Thus, the quality characteristic changes of meat sausage were discussed through physico-chemical and microbiological analysis. The results were summarized as follows; Volatile basic nitrogen(VBN) was increased more rapidly at 40℃ than at 10℃ , 20℃ and fluctuating temperature (10/40℃). In physico-chemical analysis of meat sausage, the values of VBN, viable cell counts were increased with increase of temperature during storage, while thiobarbituric acid(TBA) values were fluctuated during storage as a whole. Water activity(Aw) and moisture contents showed a little change according to storage temperature, but sausage color was darkened as storage time goes by as a whole, the shelf-life was predicted above 40 days at 10℃, below 40 days at 20℃, below 30 days at 40℃ and about 20 days fluctuating temperature (10/40℃), respectively on the basis of slime formation in sensory evaluation.
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