Production of Pastırma with Different Curing Methods and Using Starter Culture

Authors

MUHAMMET İRFAN AKSU
MÜKERREM KAYA

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

DOI

-

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, M. İ, & KAYA, M (2002). Production of Pastırma with Different Curing Methods and Using Starter Culture. Turkish Journal of Veterinary & Animal Sciences 26 (4): 909-916. https://doi.org/-