- Turkish Journal of Veterinary and Animal Sciences
- Vol: 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 Irfan Aksu, Mükerrem Kaya
Pages : 909-916
View : 18 | Download : 4
Publication Date : 9999-12-31
Article Type : Makaleler
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 PKeywords : Pastırma, Staphylococcus carnosus, Lactobacillus pentosus, Residual Nitrite, Residual Nitrite/Nitrate, Non-protein nitrogen, Brine and Dry Curing.