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This research implicates the physical, chemical and microbiological analysis of pastırma samples taken from eight different companies at three separate times of the year marketed in Kastamonu. Microbiological properties, the amount of free fatty acids, salt and residual nitrite were analyzed on the samples; pH and moisture properties tests were carried out. It is stated that the number of Micrococcus/Staphylococcus and lactic acid bacteria formed the dominant flora and the number of lactic acid bacteria and Micrococcus/Staphylococcus were 6.07-7.93 and 6.52-7.22 log cfu/g respectively. The number of yeast-mold and total aerobic mesophilic bacteria were detected as 4.09-6.51 and 6.81-7.76 log cfu/g respectively. Although it has been observed that the number of Enterobacteriaceae, which is an important criterion for quality in pastırma, is below 102 cfu/g in general, some of the samples obtained from companies C, D, F, G, K showed values above <2 log cfu/g. In the samples, pH values were determined as 5.67-6.13 on average, moisture values were determined as 47.04-52.12% on average and salt was determined as 2.98 to 8.78% by mass. The average free fatty acid and residual nitrite values were found to be 0.031-0.118% and 0.159-10.241 ppm respectively. [ABSTRACT FROM AUTHOR]

The biodiversity of enterococci from pastırma (a traditional Turkish dry-cured meat product) by genotypic identification and the antagonistic activities of strains were investigated. Pastırma samples taken from 20 different small-scale factories were subjected to microbiological and physicochemical analysis. A hundred enterococci isolates were identified by 16S rRNA gene sequence analysis. To determine antagonistic activity of strains, Listeria monocytogenes and Staphylococcus aureus were used. The lactic acid bacteria and Micrococcus/Staphylococcus counts were ≥ 6 log cfu/g in 55% of the samples and 75% of the samples, respectively. Enterobacteriaceae was generally below the detectable level (< 2 log cfu/g). The enterococci count was higher than 6 log cfu/g in 30–35% of the samples, depending on the medium used. The enterococci isolates (100 isolates) were identified as E. faecium (80 strains), E. faecalis (19 strains) and E. hirae (1 strain) in genotypic identification. The nine E. faecium strains showed antagonistic activity against L. monocytogenes in the well diffusion test. In contrast, in the same antagonistic activity test, all of the strains had no antagonistic activity against S. aureus. Further studies could be planned to characterize E. faecium strains that show antagonistic activity against L. monocytogenes. [ABSTRACT FROM AUTHOR]

The changes in textural and physicochemical properties and stability of meat proteins during the production of pastırma were studied. Samples taken at different production stages (raw material, curing, first drying, second drying and final product) were analyzed. The pH decreased at the end of the curing but increased after the first and second drying. While moisture content and water activity decreased throughout the pastırma production, salt content and Thiobarbituric acid-reactive substances (TBARS) increased. Production stages affected the free fatty acids, residual nitrite content and color parameters (P < 0.01). These results showed that considerable physicochemical changes occurred in the production stages of pastırma. The denaturation temperatures for myosin and actin decreased at the end of the curing, however, no denaturation peak for myosin was observed in the later stages. Hardness, cohesiveness and chewiness increased throughout the pastırma production. Warner-Bratzler (WB) shear force increased at the end of the first drying and in the final product. These results are important in terms of obtaining the desired textural properties in the final product. Also, remarkable correlations were detected among the determined properties during the manufacturing process. The study provided considerable findings for the development of industrial pastırma production. [ABSTRACT FROM AUTHOR]

Meat processing and its processes are laborious and costly. For this reason, some producers reduce the cost by adding cheaper substitutes to meat products, making imitation and adulteration to gain more profit. Legislation and official controls are key components in ensuring effective food control and safely food production. This study was conducted to determine some quality characteristics and compliance with food safety of sausage and pastrami samples collected during official controls in Turkey. For this purpose, pastrami and sausages produced in Turkey for 8 years were taken from food companies and quality analyzes of taken samples were performed. Based on obtained results, it was found that the total number of samples with negative quality parameters in sausage samples was 574 (6.69%). In terms of quality parameters, the highest number of negative samples (71, 12.37%) was identified in 2017 and the lowest number of negative samples (39, 6.79%) in 2015. The main reasons for these problems are high fat content in the sausages and the presence of horse, poultry and pork meats in the histological examination of red meats. In the pastrami samples, the number of samples with negative quality parameters was 49 (3.25%). The number of negative samples was highest in 2018 (7 items/8.54%) and lowest in 2014 (1 item/2.04%) has been determined. The basis of these negativities was the high humidity and coagulase (+) Staphylococcus load in pastrami. According to these results, it was concluded that histological examination, moisture, fat and microbiological criteria are the main parameters to be considered in bacon and sausage. [ABSTRACT FROM AUTHOR]

The aim of the study was to investigate the effects of Staphylococcus xylosus 39, S. equorum 53, or S. vitulinus 75, previously isolated from pastırma, on the quality characteristics of pastırma, a Turkish dry-cured meat product, and to evaluate their potential use as starter cultures. The pastırma production was carried out with a traditional method. The control pastırma groups were manufactured without adding any starter culture. At the end of production, the groups were subjected to microbiological and physico-chemical analyses. The pH was above 5.5, and the aw value was below 0.90 in all groups. The strains used exhibited good adaptation to the pastırma. The S. equorum 53 decreased the thiobarbituric acid reactive substances (TBARS) value in pastırma, while the S. xylosus 39 increased the redness (a*) color value. The autochthonous strains caused a decrease in the palmitic acid (C16:0). However, they had no significant effect on the stearic acid (C18:0) and the oleic acid (C18:1n-9c). A total of 41 volatile compounds were identified in the groups. S. vitulinus 75 increased both benzaldehyde and 2-methyl-3-phenylpropanal levels. In addition, the principal component analysis (PCA) of volatile compounds provided a good separation, and PC1 separated S. xylosus 39 from other groups. [ABSTRACT FROM AUTHOR]

This study aims to investigate the effect of sodium replacement on the quality characteristics of pastırma. For this purpose, pastırma production with four different salt mixtures (I. 100 % NaCl; II. 50 % NaCl + 50 % KCl; III. 40 % NaCl + 40 % KCl + 20 % CaCl2; IV. 30 % NaCl + 40 % KCl + 20 % CaCl2 + 10 % MgCl2) were carried out using traditional method. The use of different salt mixtures for pastırma had no statistically significant effect on the microbial counts and residual nitrite of the final product. The a* and b* values were affected by this treatment. The salt mixture containing CaCl2 or CaCl2 + MgCl2 significantly decreased the pH values and sensory scores. The eighteen volatile compounds were affected by the salt mixtures. Na+, K+, Ca2+, and Mg2+ had a certain increase depending on their ratio in the salt mixtures. The highest Cathepsin activity in all pastırma samples was observed in Cathepsin B + L. The salt mixture with NaCl + KCl + CaCl2 + MgCl2 increased acid lipase activity. However, this mixture had no significant effect on neutral lipase activity.

This work aimed to determine the effect of freeze-dried pomegranate water extract (FDPWE) on the quality and technological properties of cemen paste and pastırma. Firstly, FDPWE was produced and its antioxidant, physical and physicochemical properties were determined. Secondly, cemen paste was produced with different levels of FDPWE (Control, 1.0%, 2.0%, 3.0%, 4.0%, and 5.0%) and its quality characteristics were determined. Afterwards, pastırma production was carried out with cemen paste produced by adding FDPWE (Control, 3.0%, 4.0% and 5.0%) and its effects on quality properties and storage stability (at 4 °C for 150 days) of pastırma were investigated. FDPWE had high total anthocyanin content and a* values. The use of FDPWE in cemen paste production caused a decrease in pH value, thereby increasing the effectiveness of anthocyanins. It also caused an increase in a* value (P < 0.01), FRAP-reducing activity, metal chelating activity, color and overall acceptability of cemen. Increasing FDPWE content in cemen paste reduced salt, pH and lipid oxidation (P < 0.01) of pastırma, while both external and internal surface a* color (P < 0.01) and sensory scores (P < 0.01) increased according to the control sample. In addition, the storage stability of the pastırma with FDPWE was maintained better than control samples. The results indicated the potential of FDPWE, as a new clean label additive, containing natural functional components to enhance the quality and stability of pastırma. [ABSTRACT FROM AUTHOR]

Pastirma is a traditional dry-cured meat product of Turkey, produced from whole beef or muscles of water buffalo. Studies on the microbial diversity of pastirma generally focus on the final product. In this study, we aimed to determine the lactic acid bacteria (LAB) dynamics during the pastirma production process. Samples were obtained from a commercial producer at four different production stages (after curing, after first drying, before çemen coating, and final product). During the production, the pH level slightly increased from -5.6 to 5.8, while the water activity (aw) decreased to -0.86 until çemen addition, after which it increased to 0.89. Total mesophilic aerobic bacteria (TMAB) and LAB counts increased during the production stages reaching 7.15 and 6.64 log cfu/g, respectively. The most dominant LAB for all stages was Latilactobacillus sakei group with a relative abundance (RA) of 52-73% RA. Weissella species W. viridescens and W. halotolerans followed the L. sakei group. Phylogenetic analysis of 16S rRNA gene indicated that all L. sakei isolates were of subsp. carnosus, however, (GTG)5 fingerprinting demonstrated a high degree of intraspecies variation. Moreover, fingerprinting analysis showed that L. sakei isolates of specific fingerprinting groups were selected towards the final production stages. The present study elucidates how the LAB diversity changes both at the species and intraspecies level during pastirma production. [ABSTRACT FROM AUTHOR]

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The aim of the study was to investigate the effects of Staphylococcus xylosus 39, S. equorum 53, or S. vitulinus 75, previously isolated from pastırma, on the quality characteristics of pastırma, a Turkish dry-cured meat product, and to evaluate their potential use as starter cultures. The pastırma production was carried out with a traditional method. The control pastırma groups were manufactured without adding any starter culture. At the end of production, the groups were subjected to microbiological and physico-chemical analyses. The pH was above 5.5, and the aw value was below 0.90 in all groups. The strains used exhibited good adaptation to the pastırma. The S. equorum 53 decreased the thiobarbituric acid reactive substances (TBARS) value in pastırma, while the S. xylosus 39 increased the redness (a*) color value. The autochthonous strains caused a decrease in the palmitic acid (C16:0). However, they had no significant effect on the stearic acid (C18:0) and the oleic acid (C18:1n-9c). A total of 41 volatile compounds were identified in the groups. S. vitulinus 75 increased both benzaldehyde and 2-methyl-3-phenylpropanal levels. In addition, the principal component analysis (PCA) of volatile compounds provided a good separation, and PC1 separated S. xylosus 39 from other groups.

The aim of this study was to investigate some of the technological and functional properties of 16 autochthonous Candida zeylanoides strains isolated and identified from pastırma, a traditional dry-cured meat product. Consequently, it was determined that some strains could grow at high sugar concentrations (45%) while all strains were resistant to 10% NaCl concentration and most strains were tolerant to 10% ethanol and 0.5% bile salt levels. Furthermore, the certain strains showed good growth at pH 3.0 and only 6 strains were able to grow at 42°C. All strains showed catalase activity. It was detected that the strains did not produce hydrogen sulfide (H2S) and also had no DNase, nitrate reductase, proteolytic, and lipolytic activities. It was found that some strains exhibited urease activity and all strains that could grow at 37°C had ß-hemolytic activity and formed biofilm. Moreover, C. zeylanoides strains showed sensitivity to nystatin, fluconazole, voriconazole, and ketoconazole. [ABSTRACT FROM AUTHOR]

In this study, the effects of potassium lactate (PL, Potassium-L-2-hydroxy-propionate, Potassium-L-Lactate) usage (0%, 0.5%, 1.0%, 2.0% PL of curing mixture) in addition to NaCl and sodium nitrite as curing agent on the physico-chemical, microbiological and sensory properties of ready-to-eat pastırma were investigated. The usage of PL affected pastırma properties as pH (P < 0.01), TBARS (P < 0.01), salt (P < 0.01), residual nitrite content (P < 0.01), a* value (P < 0.01), microbial properties (P < 0.01) (total aerobic mesophylic bacteria, lactic acid bacteria, Micrococcus/Staphylococcus, yeast-mould count) and amino acid levels [lysine (P < 0.01), isoleucine (P < 0.01), leucine (P < 0.01), methionine (P < 0.05), phenylalanine (P < 0.01), valine (P < 0.05), threonine (P < 0.01), tryptophan (P < 0.05), aspartic acid (P < 0.05), glutamic acid (P < 0.05), asparagine (P < 0.05), serine (P < 0.01), histidine (P < 0.01), glycine (P < 0.01), alanine (P < 0.01), proline (P < 0.01), cystine (P < 0.05) and norvaline (P < 0.01)]. According to results of sensory analysis, the difference among pastırma samples including PL was not significant (P > 0.05). [ABSTRACT FROM AUTHOR]

Texture in foods is a reaction that results from physical contact between some parts of body, especially tactile senses, and food. Texture is one of the most important quality features in selection and consumption of meat and meat products. Texture evaluation of raw, processed and ready-to-eat meat products is very important for controlling product quality, determining the design and optimization processes and obtaining the desired final product texture. The texture of meat products largely depends on gelling properties of myofibril protein. High pressure and temperature applications, processing methods such as salting, drying also affect the texture of meat and meat products. Salt, phosphates and / or alkaline and / or hydrocolloids (gums, dextrose and / or carrageenan) are used to improve the texture of meat products. The evaluation of the texture is a dynamic and complex process that includes the visual perception of product surface, the product behavior in response to different effects, the integration of the intra-oral senses perceived during chewing and especially swallowing. Instrumental tests such as shear, penetration, stress-relaxation, texture profile analysis (TPA), extrusion, tension and torsion are used to optimize formulations and to determine the sensory properties (hardness, chewiness etc.) to be perceived by consumer. TPA is a good tool to assess textural properties of food. TPA parameters are hardness, adhesiveness, springiness, fracturability, cohesiveness, gumminess, chewiness and resilience etc. textural properties that significantly affect consumption quality of product. [ABSTRACT FROM AUTHOR]

Bu çalışmanın amacı bazı geleneksel et ürünlerinden laktik asit bakterilerini izole etmek ve bu izolatların antibiyotik dirençliliklerini belirlemektir. Çalışmada sucuk ve pastırma örneklerinden Lactobacillus spp., Pediococcus spp., Leuconostoc spp. ve Enterococcus spp. olmak üzere toplam 41 adet laktik asit bakterisi izole edilmiştir. İzolatların antibiyotik dirençlilikleri Kirby-Bauer Disk Difüzyon yöntemi kullanılarak saptanmıştır. Sucuk ve pastırma örneklerinden elde edilen laktik asit bakterisi izolatlarının tamamı vankomisin ve siprofloksasine dirençli bulunurken, kloramfenikol, eritromisin ve ampisiline karşı duyarlı bulunmuşlardır. Laktik asit bakterisi izolatlarının bazılarında ayrıca rifampisin, tetrasiklin, ve gentamisin direnci de saptanmıştır. Sucuk ve pastırma örneklerinde farklı direnç profillerinin gözlenmesi geleneksel et ürünlerindeki antibiyotik dirençliliği ile ilgili sistematik bir çalışma yapılması gerekliliğini ortaya koymuştur.

Bu çalışmanın amacı bazı geleneksel et ürünlerinden laktik asit bakterilerini izole etmek ve bu izolatların antibiyotik dirençliliklerini belirlemektir. Çalışmada sucuk ve pastırma örneklerinden Lactobacillus spp., Pediococcus spp., Leuconostoc spp. ve Enterococcus spp. olmak üzere toplam 41 adet laktik asit bakterisi izole edilmiştir. İzolatların antibiyotik dirençlilikleri Kirby-Bauer Disk Difüzyon yöntemi kullanılarak saptanmıştır. Sucuk ve pastırma örneklerinden elde edilen laktik asit bakterisi izolatlarının tamamı vankomisin ve siprofloksasine dirençli bulunurken, kloramfenikol, eritromisin ve ampisiline karşı duyarlı bulunmuşlardır. Laktik asit bakterisi izolatlarının bazılarında ayrıca rifampisin, tetrasiklin, ve gentamisin direnci de saptanmıştır. Sucuk ve pastırma örneklerinde farklı direnç profillerinin gözlenmesi geleneksel et ürünlerindeki antibiyotik dirençliliği ile ilgili sistematik bir çalışma yapılması gerekliliğini ortaya koymuştur.

In the study, the effects of nitrate and/or nitrite (150 mg/kg KNO3, 300 mg/kg KNO3, 150 mg/kg NaNO2, and 150 mg/kg KNO3 + 150 mg/kg NaNO2) on proteolytic changes (free amino acid composition, SDS-PAGE) in pastırma were investigated. Pastırma samples were also analyzed in terms of some qualitative (pH, aw, TBARS, residual nitrite, salt) properties. The lowest total free amino acid content (1818.3 mg/ 100 g DM) was observed in the combination of 150 mg/kg KNO3 + 150 mg/kg NaNO2, while the highest content (2847.49 mg/ 100 g DM) was observed in 150 mg/kg KNO3. Although the pastırma groups generally exhibited similar SDS-PAGE profiles, differences were detected at some band intensities. The lowest TBARS value (22.24 μmol MDA/kg) was observed in 150 mg/kg KNO3 + 150 mg/kg NaNO2. As a result, the use of 150 mg/kg KNO3 in the pastırma curing process causes more intense proteolysis. [ABSTRACT FROM AUTHOR]

The lactic acid bacteria isolated from pastirma, produced under controlled conditions using two different curing temperatures (4°C or 10°C) and two different curing agents (150 mg/kg sodium nitrite or 300 mg/kg potassium nitrate), were subjected to genotypic (16S rRNA sequecing) identification. According to the identification results, 68 of 87 isolates (78.16%) was identified as Pediococcus pentosaceus. This species was followed by P. acidilactici (14.94%), Lactobacillus sakei (4.60%) and L. plantarum (2.30%), respectively. P. pentosaceus was dominant species in all curing applications (4°C/nitrate or nitrite or 10°C/nitrate or nitrite). Another species determined in all groups was P. acidilactici. While L. plantarum was only isolated from samples produced with nitrate (4°C or 10°C), L. sakei was isolated from samples produced with nitrite (4°C or 10°C). The effect of the curing agent on the biodiversity of lactic acid bacteria in pastirma was more effective than the curing temperature.

Recent researches conducted have focused on the possibility of using bacteriocin produced by lactic acid bacteria both (LAB) as protective cultures and as natural antimicrobial agents in dry cured meat products such as pastırma. In the present study, 50 lactic acid bacteria strains, previously isolated from various traditional pastırma samples, were tested for their antimicrobial potentials. Determination of antagonistic activities against food-borne pathogenic strains (Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus) were done by using agar-spot and well diffusion assays. Then, active isolates were identified by using 16S rRNA gene sequence analysis. According to the results, 11 of tested LAB were determined with significant bacteriocinogenic potential and these were assigned to as 1 Lactobacillus plantarum, 9 L. plantarum subsp. plantarum and 1 Pediococcus pentosaceus. In conclusion, it was reached that the isolated/identified bacteriocin-producing lactic acid bacteria strains from pastırma samples have a significant potential to prepare pure or crude bacteriocin preparations. [ABSTRACT FROM AUTHOR]

The use of food additives must be under control specially with the improvement of many diseases such as cancer disease which became the most threaten disease all over the world, although there had become more health aware and medical culture, many unhealthy food products are being consumed increasely, so it became very important to study some food product’s mutagenicity. Detecting mutagenicity with short term assay with high percentage sensitivity are specifications available at Ames test with the mutated Salmonella typhimiurium strains and the reverse growth of the mutated bacteria was an indicator to the sample tested mutagenicity .The aim of this study is to evaluate the effect of adding sodium nitrite salt with various levels on mutagenicity in two of processed meat products (pastirma and luncheon) using Ames test. The results gave in the tested samples sign of mutagenicity at low concentrations and high reverse growth at higher concentrations , sodium nitrite extract gave highest mutagenicity at 10% (1.5 ml dose ) concentration , pastirma extract gave highest mutagenicity at 10% concentration (2 ml dose ) and luncheon extract gave highest mutagenicity at 100% concentration.

Pastırma is a traditional Turkish meat product which produced by using whole meat pieces obtained from water buffalo and beef carcasses. Although there are many studies on the general characteristics of the pastırma produced by using beef meat, the number of the studies on the pastırma produced from water buffalo meat is quite limited. In this study, different types of pastırma (sırt, bohça, kuşgömü, şekerpare and kürek) were made from water buffalo meat; and they were investigated in terms of physco-chemical, microbiological, sensorial and textural properties. There were no differences between pastırma types in terms of pH, redness (a*) value and the amount of non-protein nitrogenous substance (P>0.05). However, the lowest mean aw value (0.84±0.01) was determined in kuşgömü (P0.05), the lowest count of lactic acid bacteria was found in kuşgömü (P

The aim this study was to evaluate food safety knowledge and attitudes of food handlers and to determine the presence of indicator bacteria on the hands of food handlers in the pastrami retail points in Kayseri, Turkey. Food handlers were interviewed and the samples were taken from their hands by touching the petri dishes. Food handlers' knowledge and attitudes were evaluated by questionnaires and checklists. Conventional methods were followed for microbiological analyses. The presence of total coliforms, E. coli, members of the family Enterobacteriaceae and S. aureus on the hands of food handlers were analyzed. Results indicated that coliforms were present in 37.3% of food handlers hands and 32% exceeded the limit when compared to the literature suggesting a target value of -2.5 cfu/cm². E. coli, Enterobacteriaceae and S. aureus were present in 10.6%, 44.6% and 34% of handler's hands, respectively. Food safety knowledge evaluation received high scores with mean score of 69.06%. Only one handler was below the score of 50%. Despite the high scores on food safety knowledge, high numbers of hand samples were found to be contaminated with pathogens. Data obtained from this study reveal that despite their adequate food safety knowledge, food handlers on pastrami retail points were found insufficient for implementation. Therefore, it is not only sufficient to provide food safety trainings but also the sources of problems, such as lack of hygiene infrastructure, in the practice should be identified and resolved in retail points. [ABSTRACT FROM AUTHOR]

The efficacy of pulsed UV (PUV) light treatment carried out in a wide range of fluence was investigated on pastirma slices by characterizing Staphylococcus aureus inactivation using mathematical models and by assessing the treatment effects on quality attributes. Pastirma slices inoculated on top surface with S. aureus were subjected to pulsed UV light for 5, 15, 25, 35, and 45 s at 5, 8, and 13 cm from the quartz window. Although the 5 cm/45 s treatment (72.3 J/cm2) yielded a maximum reduction of 2.99 log cfu/cm2 for S. aureus, this treatment changed the color, moisture, and thiobarbituric acid-reactive substances (TBARS) values of pastirma significantly (p < 0.05). The quality of pastirma tended to change above 20 J/cm2, below which the highest log reduction of S. aureus was ∼1.3 log cfu/cm2 obtained after the 8 cm/15 s treatment (18 J/cm2). Kamau's model provided better fit to inactivation data (root mean square error: 0.049–0.116, Af : 1.013–1.046, R 2: 0.991–0.999) than Cerf's and Weibull models. [ABSTRACT FROM AUTHOR]

Objective The aim of the study was to evaluate the effects of different nitrate levels (150, 300, 450, and 600 ppm KNO3) on the volatile compounds and some other properties of pastırma. Methods Pastırma samples were produced under the controlled condition and analyses of volatile compounds, and thiobarbituric acid reactive substances (TBARS) as an indicator of lipid oxidation, non-protein nitrogenous matter content as an indicator of proteolysis, color and residual nitrite were carried out on the final product. The profile of volatile compounds of pastırma samples was analyzed by gas chromatography/mass spectrometry using a solid phase microextraction. Results Nitrate level had a significant effect on pH value (p

The present research is aimed isolation of lactic acid bacteria from some traditional meat products and detection of antibiotic resistant strains. In the present study, total 41 lactic acid bacteria including Lactobacillus spp., Pediococcus spp., Leuconostoc spp. and Enterococcus spp. were isolated. Antibiotic resistance of these isolates were detected by Kirby Bauer-Disc Diffusion Method. It was found that all of lactic acid bacteria isolates from sucuk and pastırma had resistance to vancomycin and ciprofloxacin, while they exhibited susceptible to chloramphenicol, erythromycin and ampicillin. Additionally, some of lactic acid bacteria showed resistance against rifampicin, tetracycline and gentamicin. The observation of different resistance profile in sucuk and pastrami samples revealed need of systematic studies dealing with antibiotic resistance in lactic acid bacteria from traditional meat products. [ABSTRACT FROM AUTHOR]

The lactic acid bacteria isolated from pastirma, produced under controlled conditions using two different curing temperatures (4°C or 10°C) and two different curing agents (150 mg/kg sodium nitrite or 300 mg/kg potassium nitrate), were subjected to genotypic (16S rRNA sequecing) identification. According to the identification results, 68 of 87 isolates (78.16%) was identified as Pediococcus pentosaceus. This species was followed by P. acidilactici (14.94%), Lactobacillus sakei (4.60%) and L. plantarum (2.30%), respectively. P. pentosaceus was dominant species in all curing applications (4°C/nitrate or nitrite or 10°C/nitrate or nitrite). Another species determined in all groups was P. acidilactici. While L. plantarum was only isolated from samples produced with nitrate (4°C or 10°C), L. sakei was isolated from samples produced with nitrite (4°C or 10°C). The effect of the curing agent on the biodiversity of lactic acid bacteria in pastirma was more effective than the curing temperature. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effects of different curing temperatures (4 °C or 10 °C) and agents (KNO3 or NaNO2) on microbiological and physicochemical properties of pastırma and diversity of gram-positive, catalase-positive cocci (GCC+) and also to investigate some technological properties of the strains. Four different groups of pastırma were produced applying different curing temperatures and agents. After production, GCC+ isolated from pastırma were subjected to phenotypic and genotypic (16S rRNA sequencing) identification. Genotypically characterized strains were evaluated for their technological properties. In all groups, aw and pH were observed to be under 0.90 and over 5.5, respectively. In genotypic identification, 45 isolates were identified as Staphylococcus vitulinus, while other isolates identified were S. equorum (n = 15), S. saprophyticus (n = 15), and S. xylosus (n = 12). All of the strains could grow at different salt concentrations (8% and 15%) and temperatures (4 °C, 10 °C, and 37 °C). Four strains of S. saprophyticus showed strong lipolytic activity while nine strains of S. vitulinus had strong proteolytic activity. This study showed that different curing temperatures and agents are particularly effective on the microflora in pastırma; however, these factors do not cause a high diversity in GCC+ in terms of species. [ABSTRACT FROM AUTHOR]

This research was conducted to study the efficacy of sodium alginate and gelatin coating materials in improving the quality of pastirma. Pastirma was coated with traditional, alginate or gelatin coatings, stored at 4 °C for 4 weeks and examined weekly. Alginate and gelatin coated-pastirma revealed lower TBARS values which was within the acceptable limit (0.67 and 0.86 mg/kg) until the end of storage, however, the TBARS values of traditionally coated pastirma reached 1.33 by the end of storage. Edible coating delayed respiration rate with improvement of the color when compared with traditionally coated one. Oxygen concentration increased from 4.21 mg/kg/h in traditionally coated pastirma to 12.56 and 9.79 in alginate and gelatin coated ones, respectively. Meanwhile, CO2 concentration decreased from 10.40 mg/kg/h in traditionally coated pastirma to 4.89 and 6.07 mg/kg/h in alginate and gelatin coated ones, respectively. Moreover, a distinct improvement in all sensory attributes has been observed. [ABSTRACT FROM AUTHOR]

In this study, it was aimed to investigate the biocontrol of Escherichia coli O157:H7 in pastirma (a traditional Turkish meat product produced and consumed without heat treatment) by bacteriophages. A cocktail was prepared from two precharacterized phages which were isolated from cattle slaughterhouse wastewaters and were found to have lytic activity against E. coli O157:H7. The phage cocktail at a concentration of 109 pfu/ml was applied to pastirma slices which experimentally contaminated at 6,9 x 10³ cfu/ml and incubated for one week at room temperature (22-24°C). During the incubation period, reduction effects of bacteriophages on E. coli O157:H7 were investigated on certain times and days. As a result, the phage cocktail was able to reduce the bacterial count approximately 2 log cfu/g in the bacteriophage applied group, therefore the number of E. coli O157:H7 decreased and remained below the detection limit (< 10 cfu/g) during the experiment. The bacteriophage cocktail consisting of phage M8AEC16 and phage M12BEC16 has been found to be effectively usable for biocontrol of E. coli O157:H7 in pastirma. [ABSTRACT FROM AUTHOR]

The use of food additives must be under control specially with the improvement of many diseases such as cancer disease which became the most threaten disease all over the world, although there had become more health aware and medical culture, many unhealthy food products are being consumed increasely, so it became very important to study some food product's mutagenicity. Detecting mutagenicity with short term assay with high percentage sensitivity are specifications available at Ames test with the mutated Salmonella typhimiurium strains and the reverse growth of the mutated bacteria was an indicator to the sample tested mutagenicity .The aim of this study is to evaluate the effect of adding sodium nitrite salt with various levels on mutagenicity in two of processed meat products (pastirma and luncheon) using Ames test. The results gave in the tested samples sign of mutagenicity at low concentrations and high reverse growth at higher concentrations, sodium nitrite extract gave highest mutagenicity at 10% (1.5 ml dose ) concentration, pastirma extract gave highest mutagenicity at 10% concentration (2 ml dose ) and luncheon extract gave highest mutagenicity at 100% concentration. [ABSTRACT FROM AUTHOR]

Pastırma is a traditional Turkish meat product which produced by using whole meat pieces obtained from water buffalo and beef carcasses. Although there are many studies on the general characteristics of the pastırma produced by using beef meat, the number of the studies on the pastırma produced from water buffalo meat is quite limited. In this study, different types of pastırma (sırt, bohça, kuşgömü, şekerpare and kürek) were made from water buffalo meat; and they were investigated in terms of physco-chemical, microbiological, sensorial and textural properties. There were no differences between pastırma types in terms of pH, redness (a*) value and the amount of non-protein nitrogenous substance (P>0.05). However, the lowest mean aw value (0.84±0.01) was determined in kuşgömü (P<0.05). Şekerpare showed the highest mean lightness (L*) value (P<0.05). While no significant difference was observed between the types of pastırma in terms of Micrococcus/Staphylococcus count (P>0.05), the lowest count of lactic acid bacteria was found in kuşgömü (P<0.05). The highest mean odor score was determined in the sırt type of pastırma (P<0.05). Kuşgömü, which dries more quickly, also showed higher values in terms of firmness and chewiness compared to other types of pastırma (P<0.05). Furthermore, textural differences between the types of pastırma were observed more clearly with the principal component analysis (PCA) applied to textural properties. [ABSTRACT FROM AUTHOR]

Lipases are widely distributed in nature and catalyze the hydrolysis of mono, di and tri acyl glycerols to liberate free fatty acids and glycerol. Various microorganisms produce lipases either alone or together with esterase. Lipases form an important group of relevant enzymes and they were used in a variety of biotechnological fields such as food, pharmaceutical, detergent, textile and cosmetic industries. Lipases from lactic acid bacteria may contribute in the development of flavors in foods especially meat products. The goal of the present study is to investigate the ability to produce lipolytic enzymes lactic acid bacteria strains, which is selected as potential probiotics and isolated on pastırma samples in our laboratory to determinate the possibilities of using as starter cultures in pastırma production. Lipolytic activity of lactic acid bacteria isolated from pastırma has not been investigated up to now. The plate assay is performed to screening lipolytic activity of lactic acid bacteria isolates. In the study, three different growth medium tried and each medium contain tributyrin as a substrate. Using these methods, 50 strains of lactic acid bacteria isolated from Turkish pastırma are screened for the presence of lipolytic activity. Because of the analysis, the lipolytic activity is observed in 25 tested strains. Lactobacillus plantarum have highest lipolytic activity. [ABSTRACT FROM AUTHOR]

The use of chitosan as an additive in food is common; however, its application as a coating in meat and meat products is limited. Therefore, the main objective of the current study was to apply chitosan as an edible coating for one of the most popular traditional dry cured meat product (pastirma) to improve its sensory, physicochemical and microbiological quality characteristics. To achieve this objective, ninety deep frozen semitendinosus muscles were prepared and dry cured. After that, half of the dry cured muscles were coated with the traditional coating materials (çemen) and the other half was coated with chitosan coating. All coated pastirma were stored for 4 weeks and examined for sensory, physicochemical and microbiological quality parameters. The results revealed improved sensory attributes, lower moisture loss, pronounced antioxidant effect with lower shear force values in chitosan-coated samples. About one log cfu/g reduction in aerobic plate count was recorded in chitosan-coated samples, whereas psychrotrophic, anaerobic, yeast and mould counts were under the detectable levels of direct plating (2-log cfu/gram). It can be concluded that chitosan coating can be a good choice for meat processors to overcome the problems that arise from traditional pastirma coatings. [ABSTRACT FROM AUTHOR]

Objective: The aim of the study was to evaluate the effects of different nitrate levels (150, 300, 450, and 600 ppm KNO3) on the volatile compounds and some other properties of pastırma. Methods: Pastırma samples were produced under the controlled condition and analyses of volatile compounds, and thiobarbituric acid reactive substances (TBARS) as an indicator of lipid oxidation, non-protein nitrogenous matter content as an indicator of proteolysis, color and residual nitrite were carried out on the final product. The profile of volatile compounds of pastırma samples was analyzed by gas chromatography/mass spectrometry using a solid phase microextraction. Results: Nitrate level had a significant effect on pH value (p<0.05) and a very significant effect on TBARS value (p<0.01). No significant differences were determined in terms of aw value, non-protein nitrogenous substance content, color and residual nitrite between pastırma groups produced by using different nitrate levels. Nitrate level had a significant (p<0.05) or a very significant (p<0.01) effect on some volatile compounds. It was determined that the amounts and counts of volatile compounds were lower in the 450 and especially 600 ppm nitrate levels than 150 and 300 ppm nitrate levels (p<0.05). While the use of 600 ppm nitrate did not cause an increase in residual nitrite levels, the use of 150 ppm nitrate did not negatively affect the color of pastırma. However, the levels of volatile compounds decreased with an increasing level of nitrate. Conclusion: The use of 600 ppm nitrate is not a risk in terms of residual nitrite in pastırma produced under controlled condition, however, this level is not suitable due to decrease in the amount of volatile compounds. [ABSTRACT FROM AUTHOR]

The present study was focused on isolation and identification of lactic acid bacteria from pastırma (a Turkish dry-cured meat product). In this regard, one hundred and six lactic acid bacteria were isolated from pastırma obtained from fourteen different manufacturers and 16S rDNA sequencing was performed to identify these lactic acid bacteria isolates. Besides, samples were subjected to enumerations of lactic acid bacteria, Micrococcus / Staphylococcus , Enterobacteriaceae and yeast-mould and analysis of pH and water activity (a w ). As a result of 16S rDNA sequence analysis, 27.4%, 24.5% and 19.8% of isolates were identified as Lactobacillus sakei, Weisella cibaria and W. confusa , respectively. Pediococcus pentosaceus (5.7%), P. acidilactici (4.7%), Leuconostoc carnosum (3.8%), W. hellenica (2.8%), L. plantarum (1.9%), L. paraplantarum (1.9%), L . curvatus (1.9%), W. halotolerans (1.9%), L. graminis (0.9%), L. carnosus (0.9%), Leu. citreum (0.9%), Leu. mesenteroides (0.9%) were also isolated from pastırma samples. In pastırma samples, the counts of Micrococcus/Staphylococcus , lactic acid bacteria and yeast-mould ranged between 5.28 and 7.69, 3.30 and 7.90, 2.30 and 6.42 log cfu/g, respectively. The count of Enterobacteriaceae was usually determined as under the detectable level (<2 log cfu/g). pH and a w values of pastırma samples varied from 5.29 to 6.65 and 0.862 to 0.924, respectively. [ABSTRACT FROM AUTHOR]

This study is focused on the characterization of the proteolysis occurred during the processing of Pastırma, a traditional Turkish dry-cured meat product, which is responsible for its final characteristics. Thus, the evaluation of naturally generated free amino acids and peptides present at 0, 2, 5, 10, and 21 days of processing and the bioactivity of peptide fractions have been approached. Peptides were examined by MALDI-TOF and results showed differences in the amount of generated peptides at different times of processing, and a total of 29 peptides were newly generated at Day 21 in comparison with Day 2 during processing. The water soluble fraction of Pastırma at the end of the curing period (Day 21) was also analyzed by size-exclusion chromatography and some of the collected fractions demonstrated strong ACE-inhibitory and antioxidant activities. In fact, Pastırma showed an ACE inhibitory activity higher than 86% from 220 to 270 mL corresponding to molecular masses between 900 and 1500 Da, and also a DPPH radical-scavenging activity above 60% at 250 to 300 mL corresponding to molecular masses between 700 and 2000 Da. Thus, Pastırma represents a good source of natural ACE-inhibitory and antioxidant peptides which might be due to the proteolysis occurred by endogenous enzymes and the contribution of the çemen paste used in production. [ABSTRACT FROM AUTHOR]

Turkish sucuk and pastirma are traditional meat products commonly consumed in Turkey. These products are generally known as dry fermented meat products (FMP), fermented and ripened naturally. Curing is a preparation method for FMPs used for prolonging shelf life. As well as additives such as nitrate and nitrite are used to obtain the desired colour and flavour, also inhibit the mentioned bacteria. Despite the advantages of the curing agents, FMPs may pose a risk for human health via uncontrolled (out of limits) usage. The present study was conducted to investigate the incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli 0157 and nitrate-nitrite contents in 132 sucuk and 66 pastirma samples collected from producers and retailers in Istanbul, Adapazari, Afyon and Kayseri. Salmonella spp. and L. monocytogenes were detected 2.52% and 2.02% in all samples, respectively. All samples were negative for £ coli 0157. The nitrate level of sucuk and pastirma samples were found was in the acceptable range. Only, 5 of sucuk samples exceeded the nitrite limit value. The results indicate that meat products may be contaminated with pathogens and nitrosamines can be present in meat products. Furthermore, the essential precautions should be taken to apply sanitation procedure and improve the quality of production technology. [ABSTRACT FROM AUTHOR]

The aim of this study is to compare the incomes obtained from direct marketing or as pastrami of valuable carcass cuts (tenderloin, rib-eye, sirloin and rump) used in the production of Turkish traditional pastrami with wholesale prices. Materials of the study are total of 80 meat cuts including 20 pieces each cuts used for production of pastrami. Incomes obtained from direct marketing of meat cuts calculated by multiplying the weight of each cut and wholesale price. Drying shrinkage, trimming, edible herbal coating, labor, energy costs and preparation and marketing duration was also considered in the calculation of the incomes obtained from marketing of same meat cuts as pastrami. In addition, incomes obtained from marketing of pastrami were calculated by using Net Present Value (NPV) method because of the length of the pastrami marketing. Effect of meat cuts on the income difference between direct or as pastrami was examined with analysis of covariance and weight of raw meat was taken as covariate. According to results, consequence of the change of 1 kg weight in raw meat (covariate) caused 4.6 TL ($ 2.1) increase in income. Besides, the effect on difference in income of meat types used were significant, after correcting the effects of covariates (p<0.01). Instead of direct marketing, net income increase from the marketing of pastrami has been calculated as 5.3 TL/kg ($ 2.5) in tenderloin; 5.4 TL/kg ($ 2.4) in rib-eye, 7.6 TL/kg ($ 3.4) in sirloin and 5.9 TL/kg ($ 2.7) in rump. Consequently, it was determined that approximately 40% higher income was provided from marketing of valuable meat cuts as a pastrami, instead of direct marketing of raw cuts. In addition, considering the sales revenue, preference of rib-eye in the production of pastrami was concluded to be more rational. [ABSTRACT FROM AUTHOR]

In this study, alterations in yeast dynamics during pastirma processing, and technological (growth at different pH, temperature and NaCl conditions, lytic and enzymes activity) properties of yeast strains were investigated. The pH values of pastirma samples increased throughout pastirma processing, while moisture and water activity ( a w ) decreased. Initial yeast population decreased from 4.42 log cfu/g to 3.61 log cfu/g during the curing process. Considering the genotypic identification, a total of 100 isolates were obtained from pastirma samples. The dominant yeast species was Candida zeylanoides (58%) which was followed by Candida deformans (12%) and Candida galli (11%), respectively. These yeast species were found at all sampling points. Trichosporon japonicum (2%), Cryptococcus curvatus (1%) and Debaryomyces hansenii (1%) were the least frequent species isolated from the pastirma samples. C. zeylanoides and T. japonicum did not show any proteolytic activity, and their lipolytic activity was weak. Twenty-one of the yeast isolates had nitrate reductase activity. [ABSTRACT FROM AUTHOR]

Changes in water activity (aw), moisture and salt contents and salt effective diffusion coefficients (Deff) of pastırma samples during the curing process were determined. At the end of the curing stage, aw values decreased to 0.942. The average initial moisture content of the samples decreased from 74.56% to 66.64%, depending on the curing time and the average salt content increased to 15.65g NaCl/100g dry matter at the end of the 48-hour curing process. Pastırma samples were assumed the geometry of endless slices, and the analytical solution of Fick's second equation was used for determination of salt Deff values. Salt Deff values were found to vary between 1.49×10−9–4.08×10−9 m2/s. [ABSTRACT FROM AUTHOR]

Abstract: There is an increasing interest in traditional foods in Turkey like other countries. Sucuk, dry-fermented sausage, and pastırma, a type of dry-cured meat product, are traditional Turkish meat products that are widely consumed. Sucuk is air-dried and neither smoked nor ripened by mold. In spite of increasing use of starter culture in production of sucuk in the industry, traditionally produced sucuk is generally preferred by the consumers because of its sensory characteristics. Pastırma is traditionally processed under natural conditions where air temperature and relative humidity depend on climate and weather conditions. Pastırma differs from other raw cured meat products made from whole pieces of meat in terms of manufacturing process, ingredients, microbial properties and flavor. In this study, microbiological changes and formation of volatile compounds in sucuk and pastırma were reviewed. [Copyright &y& Elsevier]

In recent years, plant extracts are used as colorant and antioxidant in meat products. Therefore, the effects of cemen pastes produced using different concentrations (0%, 3%, 4% and 5%) of raspberry water extract (RWE) on pastırma were investigated. RWE was tested to improve the color quality of pastırma and decrease lipid and pigment oxidation during production and storage at 4 °C for 150 days. Increasing RWE concentration in cemen paste reduced pH, TBARS (P < 0.05) and lactic acid bacteria counts (P < 0.01) of pastırma, while redness values (P < 0.05) increased compared to control sample without extract. The use of RWE contributed to improve sensory attributes of pastırma, and the groups with 4% and 5% RWE had the highest sensory scores. Also, the color and oxidative stabilities of the pastırma containing RWE were maintained better than control during storage period (P < 0.01). The overall results suggested that use of 4.0% or 5.0% RWE as a new additive in cemen paste can be considered an antioxidant and colorant for pastırma processing to prevent color and lipid oxidation. • Cemen paste containing raspberry water extract (RWE) was applied to pastırma. • RWE improved the color quality and sensory acceptability of pastırma. • Lipid oxidation and pH values of pastırma decreased depending on the RWE level in cemen. • RWE increased the oxidation and color stability of pastırma during storage. • 4.0% or 5.0% RWE levels can be used as a new additive in cemen paste of pastırma. [ABSTRACT FROM AUTHOR]