Abstract
ABSTRACT 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.
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