Abstract: In this paper,the effect of color,cooking loss and texture of sausages produced by chilled or frozen pork meat were studies. The used of the LF-NMR to analysis water distribution and migration characteristics of the sausages,to analysis the effect on water holding capacity of sausages by either chilled pork meat or frozen pork meat. Compared with sausage by frozen pork meat,the sausage by chilled pork meat had higher L*-value,hardness,springiness,cohesiveness and chewiness,and lower a*-value,b*-value and cooking loss.The results of LF-NMR showed that the relax time of T22 was shorter in the sausage by chilled pork meat,the peak ration of T21 was increasing and T22 was decreasing,indicated that the proportion of the entrapped water increased.The result showed that the use of chilled pork meat to produced sausage could improve the water holding capacity and quality.