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    Properties of Turkish-style sucuk made with different combinations of beef and hen meat
    (WILEY, 2006) Saricoban, C; Karakaya, M; Caner, C
    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.