Abstract: In this study, a selected starter culture belonging to staphylococcus and micrococcus which isolated from Cantonese sausage, on the basis of their proteolytic, lipolytic and nitrite reduction activities were employed for the manufacture of a traditional Cantonese sausage. The UV- Vis absorbance spectra and color difference meter, different protein components, lipid, protein and pigment oxidation values were determined to evaluate the influence of starter cultures on color, texture and oxidative stability of Cantonese sausage. The experimental results showed that the starter culture inoculation improved a* value and content of nitrosomyoglobin significantly compared to the control treatment. Cantonese sausage inoculated with starter culture proved to be with higher sarcoplasmic protein and myofibrillar protein contents in comparison with the control, accompanying by decrease of insoluble protein, thus cause less hardness and chewiness. In addition, lower TBARS value, Carbonyl and metmyoglobin contents and higher sensory scores were observed in starter culture- inoculated sausages.In conclusion, this study indicated that inoculation of suitable starter culture in Cantonese sausage can prevent rancidity properties and improved sensory quality.