Abstract: In order to study the effects of tea polyphenol on the color characteristics of pork sausage during storage, the control and the sausage added with 0.015% tea polyphenol were analyzed weekly for color sensory score, chromogenic rate, Hunter L*, a*, b*, nitrite residue of the sausage.Correlation between those parameters was also analyzed.Results indicated that the color sensory score, chromogenic rate, and Hunter L*, a* of the sausage processed with tea polyphenols were better than those of the control sample.The sausage processed with tea polyphenol showed less residual nitrite.Especially in the late fermentation storage (35d) , the reduction of nitrite residues was up to 28% when compared with the control sample.So it could be concluded that tea polyphenol had good effects on the color characteristics of pork sausage during storage.