Saricoban, CKarakaya, MCaner, C2020-03-262020-03-2620061046-07561745-4573https://dx.doi.org/10.1111/j.1745-4573.2006.00027.xhttps://hdl.handle.net/20.500.12395/20626Mixtures 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.en10.1111/j.1745-4573.2006.00027.xinfo:eu-repo/semantics/closedAccessArticle17118N/AWOS:000234897800001Q3