New Approaches to Production of Turkish-type Dry-cured Meat Product “Pastirma”: Salt Reduction and Different Drying Techniques

In this study, the possible changes in the quality characteristics of pastırma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques (natural and controlled condition) were examined. Moisture, pH, salt, sodi...

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Detalles Bibliográficos
Autores principales: Hastaoglu, Emre, Vural, Halil
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960821/
https://www.ncbi.nlm.nih.gov/pubmed/29805273
http://dx.doi.org/10.5851/kosfa.2018.38.2.224

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960821/
https://www.ncbi.nlm.nih.gov/pubmed/29805273
http://dx.doi.org/10.5851/kosfa.2018.38.2.224

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