The research of pH chantes in ripe smoke-dried sausvages during the whole technological process of production. The research is made at ŽŪB „Nematekas“ (agricultural company). The smoke-dried sausages were chosen as subject of research. One group of products was ripened for 7 days, the other one – for 13 days. The raw materials used for the production of all sausages were the same as follows: beef ham (I sort), beef (II sort), pork, pork or beef lard. The dynamics of pH and weight changes was researched. Following results were fixed: The biggest waste of weight – 25 % in 12 days were achieved by “Nerija”, “Karkle”, “Husarai” and “Airiska” sausages. The weight most dropped of in smoke-dried sausage “Nerija”, even 193 g and least in sausage “Kaimiska”, only 131 g. Remained part of smoke-dried products weight were various in scale from 190 to 155 g. The biggest alterations of smoke-dried sausages have happened in period of 2 days ripening. During that period most of production pH has reduced up to demanded 5,3 pH level. The biggest pH reduction were noticed in smoke-dried sausage “Airiska” – from 5,97 to 5,22, the smallest pH reduction were noticed in “Zemaitiskas Skilandis” – from 5,78 to 5,34. Remained specimens pH variations were from 5,42 to 5,29. Most significant pH alterations, noticed during first 2 days, were result of time, required for adaptation, for new microorganisms adaptation in new environment. In period of 5 -8 days because of reduced humidity microorganisms... [to full text]