Cantonese sausage was dried by various physical control modes in the present work. Hot air drying was selected as the control, and the effects of different drying methods, i.e. low temperature combining infrared radiation, and low temperature combing both infrared and ultraviolet radiations, on the moisture, nitrite, color and lustre, fat oxidation and other physical and chemical index and texture of Cantonese sausage during drying process were investigated. Significant differences were observed on the physical and chemical index for Cantonese sausage with different drying processes, but the nitrite residue and other indicators of the finished product were within the normal scope of GB. The drying process of Cantonese sausage could be favorably simulated by Page model, lightness and redness values were higher than those of hot air drying. The acid value was 2.31 mg/g and 2.45 mg/g, and the peroxide values are about 0.019 g/100 g and 0.018 g/100 g, respectively under the two different methods. Compared to the hot air drying process, both the two methods mentioned above could increase the hardness, elasticity, tackiness and chewability of sausages. The hardness was 49.3 N and 47.4 N, and the elasticity was 4.86 mm and 4.69. mm, respectively. The tackiness was 27.1 N and 25.7 N, and the chewiness was 131.71 mJ and 120.45 mJ, respectively. Our results indicated that drying with infrared and ultraviolet radiation in low temperature environment could improve the taste, color and texture characteristics of Cantonese sausages, and the method of low temperature combining infrared radiation worked better.