The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl 2 , and a blend of KCl and CaCl 2 (1 : 1) on lipid oxidation of dry fermented sausages was investigated. We found that a 50% reduction in NaCl decreased the intensity of the reactions to lipid oxidation, while treatments with added CaCl 2 resulted in increased lipid oxidation during manufacture and storage. Fatty acid composition also changed owing to the presence of KCl and CaCl 2 , showing a decrease in saturated, monounsaturated, and polyunsaturated fatty acids after 30 days of storage. Furthermore, a decreased intensity of * and increased * values were found in salamis with CaCl 2 . These results suggest that using CaCl 2 as a substitute for NaCl increases the intensity of oxidative reactions while the addition of KCl could be a good alternative to reduce the NaCl content in fermented meat products
