Turkish Journal of Veterinary & Animal Sciences
DOI
-
Abstract
The effects of three different starter preparations (Staphylococcus carnosus, Staphylococcus carnosus + Lactobocillus pentosus and Staphylococcus xylosus + Lactobacillus sakei) on the end product of pastırma were investigated. In the production of pastırma samples, dry curing was performed using NaCl, KNO_3, glucose and saccarose, and starter culture was added together with curing compounds to the meat. The starter culture used affected the counts of total aeophilic mesophilic Micrococcus/Staphylococcus and lactic acid bacteria. The Enterobacteriaceae counts were generally found to be below the detectable level (
Keywords
Pastırma, Staphylococcus xylosus. Lactobacillus sakei, Lactobocillus pentosus, Nitrite, Nitrate
First Page
847
Last Page
854
Recommended Citation
AKSU, MUHAMMET İRFAN and KAYA, MÜKERREM (2001) "The Effect of Starter Culture Use in Pastırma Production on the Properties of End Product," Turkish Journal of Veterinary & Animal Sciences: Vol. 25: No. 6, Article 6. Available at: https://journals.tubitak.gov.tr/veterinary/vol25/iss6/6
