Abstract: Different concentrates of surfactant solution( composed by soy oil and soy lecithin) was used to modify casings.The texture( hardness,springiness,cohesion,adhesiveness,chewiness,and shear force value),p H,and color of the western- style pre- cooked sausages stuffed by the modified hog casings and natural hog casings were estimated during 29 days cold room storage( 4 ℃). Results showed that p H of the sausages stuffed in casings modified by treatment 2( 6.42)( soy lecithin concentrations( soy lecithin ∶ water) : 1 ∶ 27.5,soy oil concentration: 1.25%,residence time for surfactant solution: 75 min,the slush lactic acid with salt concentrations:19.50 m L / kg Na Cl,residence time: 75 min) was significantly lower than that of treatment 3( 6.57)( soy lecithin concentration: 1∶ 30,soy oil concentration: 2.50%,residence time for surfactant solution: 90 min,the slush salt with lactic acid: 21.00 m L / kg Na Cl,residence times: 90 min) and control group( 6.67)( p < 0.05). The values of hardness,chewiness of the sausages stuffed in casing with treatment 2 were significantly higher than that of treatment 3 and control group( p < 0.05).The L*,a*,b*values of the treatment 2 were significantly lower than that of treatment 3 and control group( p < 0.05). In conclusion,the western- style pre- cooked sausages stuffed in the casings modified by treatment 2 can ensure the quality of the sausages and can prolong the storage period.