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This study was conducted to calculate and predict the shelf-life of meat sausage through physico chemical and biological analysis. Judging from physico-chemical components, it can be found out the most effective indicator in meat sausage. And also, the materials used for packaging is cellulose # 23 in inner-packaging and CN/HDPE laminating film in outer-packaging. The changes of the most effective indicator were discussed through the method of kinetic analysis. Judging from physico-chemical components, VBN was the most available component in quality judgement of meat sausage and their upper limiting contents were 20 mg%. It is possible to calculate and predict the shelf-life of meat sausage through the regression equation and Q,o value. As a result, the shelf-life prediction was 58∼63 days at lOC, 47∼51 days at 20℃ and 26 days at 40℃, respectively, but the difference between two methods showed about 4∼5 days. Qlo value on the changes contents was 1.35 at acceralated temperature 40℃. The reaction rate of VBN contents could be interpreted as a first order reaction that divided into 2 periods with different reaction rate constants. The corresponding Arrhenius activation energies were 2.959 Kcal/mole and 3.632 Kcal/mole, respectively.
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