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1. A survey of the physico-chemical and microbiological quality of different pastırma types: a dry-cured meat product

Author

Neslihan Çakıcı, Muhammet İrfan Aksu, and Ebru Erdemir

Subjects
biology, Chemistry, General Chemical Engineering, Micrococcus, General Chemistry, Microbiological quality, biology.organism_classification, Industrial and Manufacturing Engineering, Lactic acid, chemistry.chemical_compound, Food science, Fatty acid composition, Stearic acid, Total fat, Nitrite, Dry cured, Food Science
Abstract

Pastirma, a traditional Turkish dry-cured meat product, is categorized as an intermediate-moisture food. It is produced from whole muscle and/or muscles obtained from certain parts of beef and buffalo carcasses. This is the first study dealing with some physico-chemical (fatty acid composition, moisture, ash, total fat, residual nitrite, pH and colour) and microbiological properties of sirt, sekerpare, bohca and kusgomu pastirma types. Significant differences were determined among the pastirma types in moisture (P

Published
2014

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