This sludy was carried out to determine the possible usage of sodium polyphosphate (STPP) to evaluate the quality problems in chicken salami in which reduced ration of NaCI was used and to determine the effects of STTP and reduced salt on the chemical, microbiological and sensorial properties. Firstly, four mam groups were formed according to the decrease of sail ratio at 0% (control), 10%, 20% and 30%. And then each main group was divided into two subgroubs according to the using of STTP at 0% and 0.3%. Chemical and physicochemical analysis records, based on STPP levels showed that there was a significant difference on pH values the 30th day. Reduced NaCI levels revealed significant differences on Ihe emulsion and salt ratios at day Is1, moisture and salt ratios at day 15th. salt ratio and pH values at day 30th, salt ratio and water activity at day 60th, Microbiological results indicated that the number of Staphylococcus-Micrococcus microorganisms showed a remarkable difference among groups in Ihe samples by using reduced salt at day 15th, Growth of yeast, mold and coliform microorganisms in salamies was not observed during the storage period. In sensorial evaluation significant differences were found in for the taste and texture throughout the research. Significant differences were also observed on the acceptability by the use of reducied salt on the 1st, 30th and 60th days. According lo the STPP levels, Ihe samples showed a signicant differences for Ihe taste, texture and acceptability on Ist, 30th and 60th days. On the other hand appearance and color points showed a significant difference on 1st day. In conclusion reducing the salt ratios did not affect the physical, chemical and microbiological quality of the product excepl emulsion stability. However lower grades on the sensory properties due to the reduced salt levels, could be prevented by using STPP.