摘要：In this research, the combinations of beef:hen meat (control, 90:10, 80:20, 70:30 and 50:50) were investigated in the production of Turkish type soudjouks. In determining the fermentation period, the time required for reaching to 35% water contents of soudjouks was accepted as a criterion. During this time the lactic acid production and the changes in the pH values were periodically determined. As pH value was lowest at control soudjouks group (100:0.0) among the ratio of beef: hen meat combinations, the values were highest at the ratio of 70:30 and 50:50 soudjouk groups. While lactic acid amount in all the samples was highest level at the second and third days of ripening, after fourth days amount of lactic acid started decreasing. The hardness (penetrometer values) and color values of the soudjouks samples ready to eat were also determined.
