The objective of the study was to assess how the three additives (added to the batter formula): wheat fibre, transglutaminase, and unfrozen meat (constituting a binding component) influenced some selected properties of dry, non-acidified salami-imitating sausages. Changes in the following parameters of the experimental sausages were determined: yield rates during a 14 day period of ripening, basic chemical composition, pH, two texture parameters, and physical values of colour. Furthermore, it was assessed whether or not the experimental salami-imitating sausages could be mechanically sliced. No significant influence of additives used (transglutaminase and wheat fibre) was stated, neither was the influence of the binding component amount (in the batter formula) on the rate of the sausage drying process. Variations in texture parameters do not negatively influence the suitability of experimental sausages for mechanical slicing. It was also stated that higher amounts of the binding component in a batter formula of the salamiimitating sausages resulted in a finer granulation of fat particles within the sausage sections.