摘要：In Turkey, the most popular produced meat product is soudjouk. Each produced parties from most manufacturers show different quality characteristics. Therefore it is very difficult to standardize of its contents. In this study, 26 total samples from Afyon and Aydın (10 samples from each) and 6 from Ankara were investigated. The Composition of samples were determinated including TBA-numbers and penetrometer values. With the obtained results, it is found that the soudjouks showed different characteristics from distinct regions even in the same regions parties.
