JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.91, no.5, pp.956-962, 2011 (SCI-Expanded)
Article / Article
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Science Citation Index Expanded (SCI-EXPANDED), Scopus
pastirma types, dry-cured meat, free amino acids, pH, moisture, MYOFIBRILLAR PROTEINS, PORK MUSCLE, SHELF-LIFE, PROTEOLYSIS, TEMPERATURE
Eskisehir Osmangazi University Affiliated:
BACKGROUND: Pastirma is a dry-cured and semi-fermented meat product, produced from whole beef or water buffalo muscles. Sixteen to twenty different types of pastirma can be produced from a carcass, and each pastirma type has a different name, shape and quality characteristics. The objective of this study was to determine the free amino acid (FAA) composition, pH and moisture values of 'sirt', 'bohca' and 'sekerpare' pastirma.