Abstract: In order to investigate the effects of grape seed extracts on shelf life of no starch ham sausage, different concentrations of grape seed extracts solutions (0.05%, 0.10%, 0.15% and 0.20%) were added to ham sausage, and total bacterial count, pH value etc were detected after storage at 0–4℃. The results showed that sensory quality of ham sausage with grape seed extracts was significantly better than that of controlled samples. Total bacterial count, pH value, TVB-N value, TBA value and b*of treatment samples were significantly lower than that of controlled group, and L* and a* were significantly higher than controlled group. The higher concentration of grape seed extracts had significant effect on total bacterial count, pH value and L*, but had no significant effect on TVB-N value, TBA value, a* and b*. Based on an overall consideration of production costs and application results, 0.20% grape seed extracts was recommended in production.