Six formulations of dry fermented sausages were produced in three replications with three initial fat levels (30% , 20% and 10%) and two levels (0 and 20%) of replacing pork backfat with olive oil. After 4 weeks of fermentation and ripening the fat content of the treatments with 30%, 20% and 10% fat level ranged from 38.86 to 43.60%, 25.56 to 26.86% and 19.01 to 20.14% respectively. Fat level affected (p<0.05) the weight losses, the chemical composition, the Gram -ve bacterial count, the lightness, the texture and the appearance of fermented sausages. Replacing 20% of pork backfat by olive oil affected (p<0.05) the lightness and yellowness of sausages. Fat-reduced sausages without olive oil and low-fat sausages with olive oil had the highest score for odour and taste. However, the appearance of fat-reduced sausages was just acceptable while that of low-fat sausages was unacceptable, because the surface was intensively wrinkled and case hardening was developed. Further research is needed to improve the appearance of these sausages.

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Low‐fat frankfurters (10% fat), formulated for 10%, 12% and 14% protein, were made with olive oil. Compared to control (27.6% all animal fat, 10.9% protein) they had similar flavor, lower (P<0.05) TBA values and reduced (44.7–47.6%) caloric content, but had lower (P<0.05) processing yield (5.5–6.5%) and overall palatability. Among low‐fat treatments, samples with 12% protein had better quality characteristics. The 12% protein frankfurters compared to the control (exccpl for palatability), had similar (P>0.05) sensory attributes and higher (P<0.05) skin strength and improved texture. The treatment with 10% protein had undesirable color and was very soft. That with 14% protein had the same (P>0.05) red color as the control but higher (P<0.05) firmness, skin strength and textural traits and lower (P<0.05) juiciness.

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Low-fat frankfurters (10% fat, 12.5% protein) with olive, corn, sunflower or soybean oils, compared to control (29.1% animal fat, 10.4% urotein) had 67% lower total fat, 40-45% lower saturated fattv acids. 50-53$ lower calories, reduced cholesterol and 20% higher meat pro: tein. Although they had darker red color they were 67.2% lower in processing yield and had higher purge accumulation, were firmer and less juicy. The type oil had no effect (P>O.O5) on these characteristics but affected fatty acid composition. Frankfurters with olive oil had 41.8% higher monounsaturated fatty acids and those with seed oils 5-7 times higher polyunsaturated fatty acids. Soybean oil increased linolenic acid content and negatively affected overall acceptability and shelf-life.