Purpose: This study examined the pH, residual levels of sodium nitrite (NaNO2), and color values of low-fat pork model sausages (LFPMS) with various ingoing levels of sodium nitrite during three weeks of refrigerated storage. Methods: LFPMSs were prepared with four different ingoing levels of NaNO2 (N50-50 ppm NaNO2; N100-100 ppm NaNO2; N150-150 ppm NaNO2; N200-200 ppm NaNO2), and the pH, residual levels of sodium nitrite (NaNO2), and color values (L*, a*, b*) during storage were measured. Results: The pH values of N150 and N200 were higher than those of N100 (p<0.05). The ingoing levels of NaNO2 in LFPMS did not affect the lightness (L*). Among the treatments, the redness (a*) value of N200 and N50 was highest and lowest, respectively (p<0.05). The yellowness (b*) of N50 and N200 was the lowest and highest among the treatments, respectively (p<0.05). In addition, the b* value of LFPMS decreased during the storage days. The residual levels of nitrite were proportional to the ingoing levels of NaNO2, in decreasing order of N200, N150, N100 and N50 (p<0.05). Conclusion: An increase in the ingoing levels of nitrite increased the level of nitrite during early storage. As a result, the residual levels of nitrite depend on the ingoing levels of sodium nitrite and storage period.