The purpose of this paper was to examine the impact of meat state - fresh chilled and frozen beef - on some physico-chemical and sensory properties of sudžuk produced under controlled conditions. Two types (A - produced from fresh beef cooled down to 0°C and B - produced from previously frozen beef tempered to -5°C) of Bosnian sudžuk produced under controlled conditions were examined. Investigations have shown that the use of fresh chilled and frozen beef had a significant influence on pH and aw values and on content of nitrites, as well as on some sensory properties (p 0.05). Type B of sudžuk in comparison to type A showed better cohesion of muscle and adipose tissue (7.55/5.76), brighter color of muscle tissue (6.13/7.79), whiter fat tissue (1.73/4.30), but also a slightly more pronounced presence of crust (3.39/2.01) at the cross section; it appeared to be harder (6.40/4.63) and tougher (4.55/3.20) relative to type A. Both types of sudžuk were moderately salty (5.10/4.96), with a noticeable discreet acidity (3.42/2.96) and almost undetectable rancidness (1.37/0.94). Garlic (5.88/4.56) and black pepper (5.44/5.66) aromas were of medium intensity, while smoke aroma (3.89//1.25) was more intensive (p 0.05), the type B produced (from frozen meat) was slightly more liked by evaluators. Based on mean values, Bosnian sudžuk was rated from 'moderately liked' (2.38; type A) to 'highly liked' (2.62; type B).