To suggest a thermal diffusivity predicting equation for mixed meat products, heat penetration curves of pork products containing filefish meat were plotted in the temperature range of $80.44{sim}121.03^{circ}C$, and thermal diffusivities were calculated from the heat penetration curves. The ground pork was mixed with minced filefish meat and some additives such as lard, isolated soy protein, $1.5\%$ of table salt and $2\%$ of polyphosphate to control the composition and texture of products, and then stuffed into a model can. The heat penetration curves were plotted using a thermocouple fixed at the slowest heating point of the can. At constant heating temperature, the thermal diffusivities of the products increased linearly with increasing moisture content. The values of the products with constant moisture content also increased linearly with increasing heating temperature. The thermal diffusivities of the products with moisture content of $51.47{sim}80.20\%$ could be predicted by following equation: $${alpha}_p=(3.045+0.59{cdot}X_w){cdot}{alpha}_w+0.0098{cdot}10^{-6}{cdot}X_w-0.4287{cdot}10^{-6},(m^2{cdot}s^{-1})$$ Maximal differences of the thermal diffusivities predicted with this equation were in the range of ${pm}0.8\%$ compared with the practical values. This equation and another predicting equation obtained from the previous study for the pork product without fish meat could be simplified as following one equation, and the maximal differences of the thermal diffusivities predicted with this equation for both products with and without fish meat were in the range of less than ${pm}2.5\%$ $${alpha}_p=(2.290+0.54{cdot}X_w){cdot}{alpha}_w+0.0024{cdot}10^{-6}{cdot}X_w-0.3535{cdot}10^{-6},(m^2{cdot}s^{-1})$$