Hamburger weight losses during cooking did not depend upon the nature of the fatty acids, but increased with hamburger fat content.However, sensory evaluation indicate that texture was softer and more tender when unsaturation increased.Dry sausages prepared with the 4 types of fats presented a normal fermentation pattern (either homo or hetero) during processing.But drying of the sausages was mainly affected by the proportion of unsaturated fatty acids as can be seen from water activity curves.Sausages prepared with the most unsaturated fats could not reach a normal state of dryness and were not palatable.It can be concluded that when the proportion of C18:2 is above 12-15% in the backfat, good quality dry products cannot be prepared.