Abstract: Effect of package, temperature, illumination and antioxidant on protein oxidation was studied in Chinese-style sausage and protein oxidation model was established. Protein oxidation was measured by determination of carbonyl and sulfydryl group contents, and protein degration was measured by determination of free amino acid (FAA) and total volatile base nitrogen (TVBN) . The correlation between protein oxidation and degration and sausages quality was analyzed. The results indicated that there exsisted difference between degree of protein oxidation and degration of the three treatment groups. Free sulfydryl group had positive correlation with lightness values (L* values) and negative correlation with springiness and chewiness. Both of FAA and TVBN had negative correlation with L* value and had positive correlation with springiness and chewiness.