The antioxidative capacity of Monascus koji was studied in raw bologna-type sausage by measuring thiobarbituric acid reactive substances (TBARS) and peroxide values (POV) during storage at $25^{circ}C$ for 7 days. The addition of 2% Monascus koji effectively inhibited lipid oxidation in the mixture without vitamin C and NaNO$_2$, evidenced by its prevention of an increase in TBARS and a significantly reduction in increases in POV. Monascus koji in raw minced processed meat significantly improved the shelf life of the food.