This study was conducted to investigate the effect of propolis on the shelf life of meat products treated with supplemental fat during the preservation period. Samples were treated with 0.3% Ethanol Extracted Propolis(EEP), 0.4% Water Extracted Extracted Propolis(WEP), 0.4% Residue of Ethanol Extracted Propolis(REEP) and 0.28% Potassium Sorbate(PS). The Thiobarbituric Acid(TBA) values and Volatile Basic Nitrogen(VBN) of sausage products were measured at 0, 1, 2, 3 and 4 weeks. The contents of TBA in the 0.4% WEP treated sausage and the 0.28% potassium sorbate treated sausage were significantly increased from 0.027% to 0.398%, and from 0.03% to 0.432% respectively(P$lt;0.01). The contents of VBN of 0.4% WEP treated sausage and 0.28% potassium sorbate sausage were significantly increased from 2.88% to 12.23% and from 3.04% to 15.63% respectively (p$lt;0.01%). Therefore, the preservation period of meat products with 0.4% Supplemental WEP could be longer than those of 0.28% supplemental potassium sorbate, which is currently used in meat products. As the result of the study, Water Extracted Propolis may become a substitute for chemical preservatives used in meat products.