Mechanically separated seal meat (MSSM) at 10% (SM-10) and 20% (SM-20) or seal protein hydrolysate (SPH) at 1% (SPH-1) and 2% (SPH-2) prepared from MSSM were used to replace mechanically separated chicken meat (MSCM) in salami formulations. Cured products containing 10 or 20% MSSM had a deeper red colour than those of the controls as noted by Hunter L and a values. Samples containing 20% MSSM had a softer texture as determined by sensory and Kramer shear-compression test studies, which was supported by scanning electron micrographs. All samples were equally acceptable as determined by sensory evaluation, except for SM-20 salamis which were less favoured.
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