Abstract: Study of tomato pomace by different grinding mode on the texture, color and sensory of low-fat sausage.Hardness, elasticity, chromaticity ( L*, a*, b*) , as well as the comparison of sensory evaluation of low-fat sausage added tomato pomace powder treated by airflow ultramicro crushing and common mechanical crushed were studied in this paper.Results showed that tomato pomace powder by superfine crushing significantly reduce the sausage hardness, elastic and L*, a*value ( p < 0.05) , and the b*value was higher than that of the control group 154%, which reflected the airflow ultramicro crushing on tomato pomace of lipid metabolism effect poorly. Mechanical crushing group only partly reduced the viscosity of sausage ( p < 0.05) , but elastic, a*value, b*value and sensory evaluation were similar to control group, which showed low-fat sausage added mechanical crushed pomace can obtain similar quality with high fat group. This work was beneficial to practical production and application research of low-fat sausage.