The aim of the study was to determine the effects of raw meat material composition, citric acid level (0.1 or 0.15%) and storage time at 10°C (2 or 6 days) on properties of sausage imitating salami. As modification of meat raw material composition, part of the binding component - unfrozen 2nd class beef (lean, with high connective tissue content) was replaced by frozen 3rd class pork (also lean, with high connective tissue content). The amount of 2nd class beef in the formula was 30 or 10%. Modification of technological process applied in the experiment brought no advantages. The diminished amount of binding component and/or increased citric acid addition did not accelerate drying of the sausage during storage at 10°C. The changes in the formula were detrimental to quality characteristics of the product. Storage at 10°C slightly improved texture (bind) of the sausage (as a result of drying). It did not cause significant changes in other sensory scores and pH.