The effects of green tea,grape seed polyphenols and ascorbic acid on pH, water activity (aw), microbiological counts, TBARS, residual nitrite and N-nitrosamines were determined in dry-cured sausages during the ripening period. Results showed that TBARS increased gradually during ripening (P < 0.05), but were significantly reduced with plant polyphenols and ascorbic acid (P < 0.05). Green tea polyphenol (GTP) was most effective (P < 0.05) in reducing TBARS. Plant polyphenols and ascorbic acid significantly decreased residual nitrite, ascorbic acid being most effective (P < 0.05). The amount of N-nitrosamines increased during ripening, but was significantly reduced with plant polyphenols and ascorbic acid (P < 0.05). Plant polyphenols had no significant effects on moisture content, aw, pH or microbiological counts in dry-cured sausage during ripening (P > 0.05). It was concluded that plant polyphenols and ascorbic acid were effective in maintaining the quality and safety of dry-cured sausages.