Turkish Journal of Veterinary & Animal Sciences
DOI
-
Abstract
The growth of commercial cultures of Staphylococcus carnosus, Staphylococcus carnosus + Lactobacillus pentosus and Staphylococcus xylosus + Lactobacillus sakei during various processing stages of pastırma produced using sodium nitrite, and their effects on end product properties were investigated. The use of starter culture and production stages had significant (p
Keywords
Pastırma, Starter Culture, Lactobacillus sakei, Nitrite, MFI, L*, a* and b* values
First Page
917
Last Page
923
Recommended Citation
AKSU, MUHAMMET İRFAN and KAYA, MÜKERREM (2002) "The Possibilities for the Use of Commercial Starter Cultures in Pastırma Production," Turkish Journal of Veterinary & Animal Sciences: Vol. 26: No. 4, Article 33. Available at: https://journals.tubitak.gov.tr/veterinary/vol26/iss4/33
