Seven batches of beef sausage were produced. Sodium tripolyphosphate (STPP) was added to the sausage mixture at concentrations of 0.25 and 0.50%. Sodium lactate (SL) was added at concentrations of 0.75 and 1.5%. A combination of STPP + SL were added at concentrations of 0.125% STPP + 0.375% SL and 0.25% STPP + 0.75% SL. STPP and SL were replaced by starch in the control sample. It was found that the use of STPP resulted in a higher pH value and a higher residual nitrite level than the control group. It also improved WHC, cooking loss and texture. Addition of SL to the sausage mixture reduced pH value and residual nitrite level compared to the control sample. It also reduced microbial growth, TVN and TBA values, enhanced flavor scores and its cost was the cheapest among all samples. It is recommended not to use STPP in the sausage production; however, SL was advised to be used.