Thus, regular-fat (25%) sausages in their study had higher fat contents than those of our study (15–17%). Currently, Korean consumers are interested in high-quality meat products, which have higher meats with low-fat and low-salt contents and no or least amounts of chemical preservatives, if possible. Thus, many researches have been attempting to develop ‘‘healthier meat products’’ that manufactured without or least amounts of these preservatives or with at least natural preservatives to meet their demands. SL would be a potential substitute for conventional chemical preservatives because it is derived from lactic acid, naturally present in the animal tissue.