This study reports on the results of research and technological improvements achieved
during the past decade in the field of traditional Turkish meat products having economic …

The effects of packaging method (aerobic packaging (AP), vacuum packaging (VP) or
modified atmosphere packaging (MAP)), the form of pastirma (sliced or non-sliced) and …

Red cabbage is an attractive vegetable with its rich anthocyanin content, antioxidant
potential, and coloring properties. The aim of this study was to determine the properties of …

Pastrami is a traditional and popular meat product which is produced from whole muscle
obtained from beef carcasses. Consumers prefer pastrami produced by small scale firms or …

In the current study, we examined the effects of beef processing to produce pastirma on the
physicochemical properties of proteins in M. semimembranosus (SEM) muscle. Protein …

Pastırma kendine has üretim teknolojisiyle asırlardan beri üretilen Türklere özgü kurutulmuş
bir et ürünüdür. Pastırma üretim teknolojisini geliştirmek amacıyla bir çok çalışma yapılmıştır …

We analyzed differences in some physicochemical parameters of proteins in shoulder rose
(M. Cutaneous-omo brachialis) muscle as a result of beef processing to produce pastirma …

This study investigated the changes in some properties of protein in cured meat product
(Pastirma) made from the M. latissimus dorsi (LAT) muscle of cattle as a result of traditional …

Bu çalışmada, pastırma çemeni formülasyonunda ticari çemen unu ve taze sarımsağa ikame
olarak kinoa unu ve siyah sarımsak kullanımının pastırmanın uçucu bileşik profili, amino asit …

Bu çalışmada, sodyumu azaltılmış pastırmada, üretim boyunca meydana gelen proteolitik
değişmeler belirlenmiştir. Sığır sırt etlerinden, 1) nacl içeren kontrol grubu (KT), 2) nacl …