Turkish Journal of Veterinary & Animal Sciences
DOI
-
Abstract
The effects of starter culture (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.
First Page
909
Last Page
916
Recommended Citation
AKSU, MUHAMMET İRFAN and KAYA, MÜKERREM (2002) "Production of Pastırma with Different Curing Methods and Using Starter Culture," Turkish Journal of Veterinary & Animal Sciences: Vol. 26: No. 4, Article 32. Available at: https://journals.tubitak.gov.tr/veterinary/vol26/iss4/32
