This study was done to determine reducing of lat ratio and using ol carrageenan m the salami production and effects of these treatments on the quality characteristics of salami In this research, samples were primarily di vided into three groups according to the fat ratio (20%, 10%, 5%) and then each of samples was divided into 3 subgroups according to the ratio of carrageenan (1%. 0.5%, 0%) As a result of physical and physicochemical analyses according to the lat ratio, samples were found in different moislure, lat, protein content and energy value during all Storage period, pH value at 7th and 30th, aw value at 1st and 60th and TBA value at 1st, 15th and 60th, According to the carrageenan applied factors, samples were found ditferent from each other to ash content at 15th, pH value at 7th, 15th and 30th, TBA and STK values at 60th and emulsion stability at 1st ol storage period As a conclusion, addition of fat in salami production may be limited down to 10 %. in cases when carragenan is used in a level of 1 %, fat could be reduced down to 5 %.