Background. The aim of the study was to evaluate the potential of acid whey and set milk as a marinade in the traditional production of fermented eye round. Material and methods. Studies involved assaying pH value, water activity (a w ), oxidation-reduction potential and TBARS value, colour parameters in CIE system (L*, a*, b*), assaying the number of lactic acid bacteria and certain pathogenic bacteria after ripening process and after 60-day storing in cold storage. Sensory analysis and analysis of the fatty acids profi le were performed after completion of the ripening process.