Properties of Turkish-style sucuk made with different combinations of beef and hen meat


JOURNAL OF MUSCLE FOODS, vol.17, no.1, pp.1-8, 2006 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 17 Issue: 1
  • Publication Date: 2006
  • Doi Number: 10.1111/j.1745-4573.2006.00027.x
  • Title of Journal : JOURNAL OF MUSCLE FOODS
  • Page Numbers: pp.1-8


Mixtures of beef and spent laying hen meat (100/0, 90/10, 80/20, 70/30, 50/50) were investigated for production of Turkish-style sucuks as semidry fermented sausage. During the fermentation period (0-6 days), weight loss increased, shrinkage in diameter occurred and moisture content decreased. Weight loss of the control (100% beef/0% hen) sucuk was the lowest. Increasing the amount of spent hen meat in the sucuks up to 50% increased weight losses. The best sensory scores occurred with 50/50 (beef/hen meats)for color and odor, 100/0 for texture and flavor and 90/10 for overall product taste.