Abstract: The low acidity Sichuan-style sausage was processed by being inoculated starter under controlling temperature and humidity. The p H, acid value, peroxide value, TBA value and free fatty acids of the low acidity Sichuan-style sausage were determined during processing and compared with traditional natural fermentation sausage in Sichuan in order to reveal the rule of lipolysis and lipid oxidation in low acidity Sichuan-style sausage during processing. Results showed that the p H value, peroxide value and TBA value of the low acidity Sichuan-style sausage were 5.50, 0.783meq/kg and 0.252 mg MDA/kg, respectively, which were lower than the nature fermentation sausage in Sichuan, while the acid value of experiment group was 2.701 mg KOH/g, which was higher than nature fermentation group at the end of drying. The content of MUFA from low acidity Sichuanstyle sausage was 40.46%. The content of unsaturated fatty acid was 59.09%, which was higher than nature fermentation group (41.99%) . Results showed that lipid oxidation existed continuously during the processing of the low acidity Sichuan-style sausage, lipid hydrolysis happened and the PUFA were oxidated easily.