As　marketing　tools,　nutrition　claims　(NCs)　and　health　claims　(HCs)　can　be　used　to　convey　the　nutritional　properties　and　health　benefits　of　food　to　consumers,　but　their　respective　effects　on　consumers＇　perceptions　of　healthier　meat　products　are　inconsistent　in　the　literature.　Using　a　physical　prototype　of　omega-3-enriched　sausages　as　a　research　interest,　this　paper　explores　how　HCs　and　NCs　differently　influence　consumers＇　sensory　preferences　and　willingness　to　pay　(WTP).　Sensory　tests　were　carried　out　among　330　participants,　followed　by　a　choice-based　conjoint　(CBC)　experiment　to　measure　consumers＇　WTP.　Results　indicate　that,　in　comparison　with　the　uninformed　condition,　labeling　an　omega-3　nutrition　claim　increased　consumers＇　sensory　liking　for　omega-3-enriched　sausages　in　the　attributes　of　appearance　and　texture.　Moreover,　consumers　were　willing　to　pay　more　for　healthier　sausages,　but　labeling　HCs　did　not　significantly　improve　participants＇　WTP　for　omega-3-enriched　sausages　more　than　NCs.　Hence,　HCs　did　not　significantly　outperform　NCs,　when　it　comes　to　positively　influencing　consumers＇　sensory　liking　and　paying　intentions　for　omega-3-enriched　sausages.　The　findings　of　this　study　have　implications　for　the　meat　industry　in　developing　healthier　sausage　formulations　with　greater　likelihood　of　success　in　the　market.