Abstract: Sodium chloride(NaCl)plays an essential role in the processing Nacl of fermented meat products. Nacl provides salty taste,bacteriostasis,processing improvement,quality characteristics and other. In order to inhibit the growth of pathogenic and spoilage microorganism during fermentation,a higher amount of NaCl addition should be taken into consideration in the fermented products. However,excessive intake of NaCl will have a negative impact on the consumer's health. Therefore,sodium reduction strategies have been paid more attention. The role of NaCl in fermented meat products and the influences of low-sodium treatment on the microorganism growth were introduced in this paper. And effects of low-sodium treatment on the hydrolysis and oxidation of muscle proteins and lipids and the quality properties were discussed. Lastly,the strategies of sodium reduction were reviewed,which provided a theoretical basis to the low-sodium fermented meat products.