This study was made to evaluate the effect 01 replacing lat with dietary libre (inulin) in heat processed meat products (salami) produced from beef and pouUry meat. The sensorial properties (tenderness. flavour, juiciness, colour, texture and overall acceptability) of low fat (2.27 %) poultry salamies with formulated inulin were not significantly affected and were similar to those of the controls (15% fat). Inulin addition to low fat (4.46 %) red meat salami improved sensorial characteristics except colour compored to salamies not adding Inulin and tat. Low fat (4.46 %) red meat salamies were obviously darker and redder than controls. The use of lat aroma with together inulin was Improved the flavour. The lowering 01 fat content in salamies increased the moisture content. The results of this study Indicated that the lat may be replaced with dietary libre (plus fat aroma) to produce dietetic poultry meat salami without meaningfully altering Ihe sensorial and physico-chemical characteristics, and the lowering of fat rate in red meat salami caused an undesirable colour change.