Production of Pastırma with Different Curing Methods and Using Starter Culture

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Turkish Journal of Veterinary and Animal Sciences
Volume:26 Issue:4
Production of Pastırma with Different Curing Methods and Using Starter Culture

Production of Pastırma with Different Curing Methods and Using Starter Culture

Authors : Muhammet İrfan AKSU, Mükerrem KAYA

Pages : 909-916

View : 20 | Download : 9

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The effects of starter culture insert ignore into journalissuearticles values(Staphylococcus carnosus + Lactobacillus pentosus); on some physical, chemical and microbiological properties of pastırma produced with brine and dry curing methods were investigated. The curing method significantly affected the contents of salt, nitrite, nitrite/nitrate rate at the level of P
Keywords : Pastırma, Staphylococcus carnosus, Lactobacillus pentosus, Residual Nitrite, Residual Nitrite Nitrate, Non protein nitrogen, Brine and Dry Curing

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