This study was carried out to investigate the effects of the addition 100ppm of lysozyme and 0.2% of sodium ultraphosphate on the shelf-life of press ham, compared with the addition 0.15% of K-sorbate during the storage at 25℃. Addition of combined lysozyme and sodium ultraphosphate inhibited microbial growth more effectively than addition of K-sorbate, lysozyme and sodium ultraphosphate, individually. pH value was not changed by the additives and storage times. VBN value was less increase in addition of combined lysozyme and sodium ultraphosphate than in control at 10days storage. Rheological changes was not differed by the additives although springiness was decreased by the storage times. Color was not differed by the additives and storage times. As results above, addition of combined lysozyme and sodium ultraphosphate extended the shelf-life of press ham compared with control, and was not differed compared with K-sorbate except for microbiological aspect.