Abstract: In order to substitute or partially substitute the use of sodium nitrite in meat products,the effect of beet powder addition on the quality of Chinese sausage was investigated.Beet powder( 0,0.5%,1.0%) combined with sodium nitrite( 0,50,100 mg/kg) in a orthogonal design of 2 factors and 3 levels were added in Chinese sausage,and the nitrite residue,color( L*、a*、b*),nitroso-myoglobin content( NOMb),lipid oxidation( TBARS),texture profile analysis and acidity of Chinese sausage were determined on the storage day 2,7 and 14 d.The results showed that the nitrite residue in all beet powder added groups were lower than that of 100 mg/kg sodium nitrite added group and national standard( p<0.05).The a*value of sausages from0.5% beet powder plus 50 mg / kg nitrite sodium added group was significantly higher than that of 0.5% beet powder plus100 mg/kg sodium nitrite added group( p<0.05). On the 7thand 14 thday,the contents of NOMb in the compound group of 0.5% beet powder plus 50 mg/kg sodium nitrite was lower than that of 1.0% beet powder plus 50 mg/kg sodium nitrite added group( p<0.05). On the 14 thday,the TBARS value of 0.5% beet powder plus 50 mg/kg sodium nitite added group was significantly less than that of 1.0% beet powder plus 50 mg/kg odium nitite group( p<0.05).In addition,beet powder had no significantly influence on Chinese sausage texture.In a comprehensive view of nitrite residues,color,NOMb,TBARS and other indicators,the best combination group was 0.5% beet powder plus 50 mg / kg sodium nitrite added group. Thus,it can be seen that,beet powder could replace partial sodium nitrite in making Chinese sausage.