摘要：The purpose of this study was to determine the changes in snail properties during storage and processing and the chemical composition of the snail meat. In this study, the snail samples which were brought to a commercial plant from different regions of Adana were used. The samples obtained in April, May and June were kept alive for 0, 1, 2, 3 days; during this period, the changes in snail properties were determined. The chemical analysis of the snail meat were determined. According to the results, it was determined that keeping the snails alive had no significant effect on snail properties and meat yield, but it caused losses in live-weights. The meat yield of the samples obtained in May was 29.05% Therefore, May was recommended as the most suitable harvest-season for snail. The total dry matter, total fat, total protein and ash content of snail samples were 21.82, 0.57, 13.74 and 0.26% respectively.
