L-Arginine was applied to processed pork sausages and evaluated as a substitute for commonly used inorganic polyphosphate. Processed pork sausage was prepared with an addition of 0.25, 0.5, and 1.0% (w/w) L-arginine. Quality characteristics of the processed pork sausages were than evaluated in terms of pH, moisture content, emulsion stability and textural properties. The pH of sausage increased with increasing Larginine concentration. Moisture content of 0.25% L-arginine sausage, emulsion stability of 0.5% L-arginine sausage, and textural properties of 1.0% L-arginine sausage were similar to those of 0.5% polyphosphate sausage, respectively. In terms of sensory evaluation, taste and overall acceptability of 0.5% Larginine sausage were slightly higher than those of 0.5% polyphosphate sausage and textural properties were reversed. According to sensory score and quality characteristics, L-arginine had a potential as a substitute for inorganic polyphosphate and the optimum concentration of L-arginine was around 0.5%.