The study was conducted to determine the effect of sodium acid pyrophosphates (SAPP) and replacement of NaCl with KCl on water-holding capacity (WHC), emulsion stability (ES) textural properties and acceptability of emulsion type sausage. The treatments contained NaCl 100%, NaCl 65%+KCl 35%, NaCl 50%+ KCl 50% and KCl 100% levels with or with no 0.2% SAPP. The replacement of NaCl with KCl was calculated by equivalent ionic strengths. The results obtained are summarized as follows: 1. The WHC (p$lt;0.01), EC (p$lt;0.05) and ES (p$lt;0.01) were significantly increased by SAPP. The ES was greatly (p$lt;0.01) lowered in 50 and 100% KCl levels compared to 100% NaCl levels. However, there were no significant differences between KCl 35% levels and 100% NaCl levels. 2. Hardness and chewiness were higher (p$lt;0.01) in SAPP than in no SAPP and were higher (p$lt;0.05) in 100% NaCl level than the other treatment levels regardless of SAPP addition. 3. Acceptability tended to have high score in SAPP. However, the difference in acceptability between KCl 35% and NaCl 100% levels was not found. KC1 100% level showed the Lowest score (p$lt;0.01). 4. These results suggest that NaCl could be partially replaced by 35% of KCl level in the presence of 0.2% SAPP.