Low-fat ground pork patties (<10% total fat) made with carrageenan added at either 0.25, 0.50 or 0.75% final concentration were processed and the compositional and sensory characteristics compared with control patties which contained 20% fat. The moisture content of raw and cooked low-fat patties was significantly (P < 0.05) higher than control patties because of greater amounts of water added during formulation. Cooking yield, fat and moisture retention also improved significantly (P < 0.05) in low-fat patties that had carrageenan incorporated when compared to a control product. The dimensions of the low-fat patties were maintained better than those of the control product during cooking. The sensory attributes of low-fat patties with 0.5% carrageenan were similar to those of the high-fat control. The lipid profile revealed as much as a 47.7 or 44.1% decrease in total lipids and cholesterol content respectively, compared with the controls. The calorie content was reduced by 31.1% in low-fat cooked patties compared with the controls. The texture profile of low-fat patties that had been made with 0.5% carrageenan were similar to control patties with only a slight increase in hardness and gumminess in the low-fat product. The low-fat ground pork patties made in the present study remained stable without any appreciable loss of physico-chemical, microbiological and organoleptic quality during refrigerated storage (4 ± 1 °C) for 21 and 35 days in aerobic and vacuum packaging respectively.