ABSTRACTFlaked sinew (FS) was added at three levels (7.5, 15, and 22.5) to low‐fat, 20 added water (AW) salamis. A 1.27 cm Comitrol machine head was used to produce large (flaked once) and small (flaked twice) particle sizes. Treatments were preblended (P) and non‐preblended (N). P and N controls contained 10 and 20 fat, respectively. Addition of FS decreased (P<0.05) moisture compared to controls. Yields decreased (P<0.05) as FS increased regardless of particle size; however, FS addition minimized purge. Lightness increased (P<0.05) as FS increased in N treatments compared to the low‐fat control. Break force/cm2increased (P<0.05) in P controls compared to N controls. Large FS particle size N treatments had higher (P<0.05) peak force values than those with small particle size. FS treatments were comparable to high‐fat controls in palatability
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