Purpose　-　Following　the　standard　practice　of　using　nutrition　claims　to　denote　food　functionality,　this　study　empirically　explores　Chinese　consumers＇　willingness-to-pay　for　functional　processed　meat　products　by　using　three　nutrition　claims　(namely　＂increased　calcium,＂　＂containing　omega-3＂,　and　＂reduced　salt＂)　made　on　pork　sausages.　It　also　aims　to　outline　the　typical　characteristics　of　Chinese　consumer　segments　based　on　preferences.　Design/methodology/approach　-　A　choice-based　choice　experiment　is　utilized　to　investigate　Chinese　consumers＇　valuation　on　attributes　of　interest　regarding　functional　sausage　products.　First-hand　data　was　collected　in　the　two　cities　of　Xi＇an　and　Beijing.　Findings　-　There　are　market　potentials　for　domestic　and/or　imported　functional　processed　meat　products　among　Chinese　consumers.　Nutrition　claims　made　on　pork　sausages　are　appealing　to　Chinese　consumers,　and　therefore,　monetarily　rewarded　by　them.　Being　imported　from　a　more　developed　country　of　origin　could　both　positively　and　negatively　impact　consumers＇　WTP　for　nutrition　claims　made　on　pork　sausages.　Furthermore,　specific　functional　modification　strategies　should　be　taken　into　account　when　addressing　different　segments　of　the　Chinese　market.　In　addition,　regional　impacts　between　Xi＇an　and　Beijing　are　implied　in　terms　of　consumers＇　valuation　for　functional　pork　sausages.　Research　limitations/implications　-　Limitations　in　the　current　study　are　mainly　two　folds.　First,　the　WTP　estimation　magnitudes　are　subject　to　a　hypothetical　bias　by　using　a　stated　preference　approach.　Second,　this　study　only　focuses　on　pork　sausages　to　explore　consumers＇　perceptions　and　selects　three　nutrition　claims　among　many　other　relevant　options.　Practical　implications　-　Implications　are　provided　for　meat　marketers　and　for　Chinese　official　food　policymakers,　such　that　promoting　meat　products　with　a　nutrition　claim　is　an　attractive　marketing　strategy　for　foreign　food　manufacturers　in　China,　and　more　reformulated　meat　products　with　better　nutritional　compositions　should　be　allowed　in　the　Chinese　market.　Originality/value　-　To　the　best　of　the　author＇s　knowledge,　this　research　is　the　first　to　fill　in　the　literature　blank　on　investigating　the　consumers＇　valuation　for　functional　meat　in　the　emerging　market　of　China.　Because　when　taking　Chinese　consumers　as　a　target　market　and　evaluating　their　perceptions　of　food　quality-related　labeling　and　certifications,　the　existing　literature　is　mainly　limited　to　topics　of　product　safety,　organic/green　products,　and　geographical　origins.　However,　nutrition　claims,　as　marketable　credence　attributes　that　associate　closely　to　the　main　characteristics　of　the　functional　food　products,　have　been　explored　to　a　much　lesser　extent　among　Chinese　consumers.