Turkish Pastirma: A Dry-Cured Beef Product

Handbook of Meat and Meat Processing, Second Edition

Volumn , Issue , 2012, Pages 689-697

  Obuz, Ersel ^a   Akkaya, Levent ^b   Gök, Veli ^b  

^a CELAL BAYAR UNIVERSITY   (Turkey)

^b AFYON KOCATEPE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85010536578     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b11479-44     Document Type: Chapter

References (53)

1. Aksu MI. 1999. Pastirma Uretiminde Starter Kullanim Imkanlari (Research on the Possibility of Starter Culture use in Pastirma Production). [PhD dissertation]. Erzurum, Turkey: Atatürk University, Graduate Institute of Science.
2. Aksu MI, Kaya M. 2001a. Some microbiological, chemical and physical characteristics of pastirma marketed in Erzurum. J Vet Anim S 25:319-26.
3. Aksu MI, Kaya M. 2001b. The effect of starter culture use in pastirma production on the properties of end product. Turk J Vet Anim Sci 6:847-54.
4. Aksu MI, Kaya M. 2002a. Production of pastirma with different curing methods and using starter culture. Turk J Vet Anim Sci 26:909-16.
5. Aksu MI, Kaya M. 2002b. Effect of commercial starter cultures on the fatty acid composition of pastirma (turkish dry meat product). J Food Sci 67:2342-45.
6. Aksu MI, Kaya M. 2005. Effect of storage temperatures and time on shelf-life of sliced and modified atmosphere packaged Pastirma, a dried meat product, produced from beef. J Sci Food Agric 85:1305-12.
7. Aksu MI, Kaya M, Ockerman HW. 2005. Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat. J Muscle Foods 16:192-206.
8. Aksu MI, Kaya M, Oz F. 2008. Effect of Lactobacıllus sakei and Staphylococcus xylosus on the inhibition of Escherichia coli O157:H7 in pastırma, a dry-cured meat product. J Food Safety 28:47-58.
9. Aktaş N, Gürses A. 2005. Moisture adsorption properties and adsorption isosteric heat of dehydrated slices of Pastirma (Turkish dry meat product). Meat Sci 71:571-76.
10. Anıl A. 1986. Türk Pastırması: Modern yapım tekniğinin geliştirilmesi vakumla paketlenerek saklanması. Türkiye Bilimsel Araştırmalar Kurumu, Veterinerlik ve Hayvancılık Araştırma Grubu, Proje No: VHAG: 574 (in Turkish).
11. Anıl A. 1988. Türk pastırması; modern yapım tekniğinin geliştirilmesi ve vakumla paketlenerek saklanması. S.Ü. Vet. Fak. Derg. 4:363-73 (in Turkish).
12. Arslan A, Gönülalan Z, Çelik CC. 1997a. Effect of storage time on mirror carp (Cyprinus carpio L.) pastrami stored in market temperature. Turk J Vet Anim Sci 21:215-20.
13. Arslan A, Çelik C, Gönülalan Z, Ates G, Kok F, Kaya A. 1997b. Analysis of microbiological and chemical qualities of vacuumed and unvacuumed mirror carp (Cyprinus carpino L.) pastrami. Turk J Vet Anim Sci 21:23-9.
14. Askar A, El-Samahy SK, Shehata HA, Tawfik M. 1994. Pasterma and beef bouillon. The effect of substituting KCl and K-lactate for sodium chloride. Fleischwirtschaft 73:289-92.
15. Berkmen L. 1940. Türkiye’de Ette, Et Müstehzaratında ve Bilhassa Pastırmada Hastalık Amillerinin Mevcudiyetiyle, Dayanma Müddetleri Üzerinde Araştırmalar. T.C. Ziraat Vekaleti, Y. Zir. Ens. Çalıs. 72 (in Turkish).
16. Berkmen L. 1960. Studies on the endurance of pathogens in specific Turkish meat food product. DIE Fleischwirtschaft 11:926-31.
17. Briskey EJ. 1964. Etiological status and associated studies of pale, soft, exudative porcine musculature. Adv Food Res 13:89-178.
18. Buscailhon S, Berdague JL, Gandemer G, Touraille C, Monin G. 1994. Effects of initial pH on compositional changes and sensory traits of French dry-cured hams. J Muscle Foods 5:257-70.
19. Ceylan S. 2009. Free amino acid composition of some pastirma types (sirt, bohça and şekerpare). [MSc thesis]. Erzurum, Turkey: Natural Science Institute, Department of Food Engineering. 60pp.
20. Comaposada J, Gou P, Arnau J. 2000. The effect of sodium chloride content and temperature on pork meat isotherms. Meat Sci 55:291-95.
21. Doğruer Y. 1992. The investigation on the effect of variying salting periods and pressing weights on the quality of Pastırma. [DPhil dissertation]. Konya, Turkey: Selçuk University, Health Science Institute. 102pp.
22. Doğruer Y. 2001. Usage possibility of turkey and chicken meat in manufacture of traditional pastırma. J Vet Sci (Veteriner Bilim Dergisi) 17:37-42.
23. Gök V, Obuz E, Akkaya L. 2008. Effects of packaging method and storage time on the chemical, Microbiological, and sensory properties of Turkish pastirma-A dry cured beef product. Meat Sci 80:335-44.
24. Gök V, Uzun T. 2010. Effect of using different packaging techniques on the some quality characteristics of chicken pastirma. The 1st International Symposium on “Traditional Foods from Adriatic to Caucasus, " April 15-17; Tekirdağ, Turkey. pp. 235-437.
25. Gökalp HY, Kaya M, Zorba O. 1999. Technology of Pastirma and some Other Dried Products: Engineering of Meat Products Processing. 3rd ed. Erzurum, Turkey: Atatürk Univ. Publ. No. 786. 459pp.
26. Güner A, Gönülalan Z, Doğruer Y. 2008. Effect of tumbling and multi-needle injection of curing agents on quality characteristics of pastirma. Int J Food Sci Tech 43:123-9.
27. Gürbüz Ü. 1994. Application of various salting techniques on pastırma production and its effects on the quality. [DPhil Dissertation]. Konya, Turkey: Selçuk University, Health Science Institute. 87pp.
28. Honikel KO. 2008. The use and control of nitrate and nitrite for the processing of meat products. Meat Sci 78:68-76.
29. Ibrahim HMA. 2001. Acceleration of curing period of pastrami manufactured from buffalo meat: Chemical and microbiological properties. Nahrung/Food 45:293-97.
30. Institute of Turkish Standard. 1983. Pastırma. TS 1071. Institute of Turkish Standards. Ankara, Turkey (Türk Standardlari Enstitüsü) Necatibey Cad. 112, Bakanliklar (in Turkish).
31. Institute of Turkish Standard. 1991. Pastırma Yapım Kuralları. TS. 9268. Institute of Turkish Standards. Ankara, Turkey (Türk Standardlari Enstitüsü) Necatibey Cad. 112, Bakanliklar (in Turkish).
32. Işıklı ND, Karababa E. 2005. Rheological characterization of fenugreek paste (çemen). J Food Eng 69:185-90.
33. Kaban G. 2009. Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing. Meat Sci 82:17-23.
34. Katsaras K, Lautenschläger R, Bosckova K. 1996. Das Verhalten von Mikroflora und Starterkulturen während der Pökelung, Trocknung, und Lagerung von Pasterma. Fleischwirtsch 76:308-14.
35. Kaya M, Aksu MI, Gökalp HY. 1996. Dry curing-raw meat products. In Symposium of Meat and Meat Products. Istanbul, Turkey: Istanbul Univ. Vet. Fac. pp. 26-34.
36. Kılıç B. 2009. Current trends in traditional Turkish meat products and cuisine. LWT-Food Sci Technol 42:1581-9.
37. Leistner L. 1988. Hürden-Technologie bei Fleischerzeugnissen und anderen Lebensmitteln. Lebensmittelqualität Wissenchaft und Technik, R. Stufe(Hrsg), Wissenschaftliche Arbeitstagung”25 Jahre Institut für Forschung und Entwicklung der Maizena Ges. MbH’s 323-340 in Heilbornn, 2. bis 4 März.
38. Lewis Jr PK, Rakes LY, Brown CJ, Noland PR. 1989. Effect of exercise and pre-slaughter stress on pork muscle characteristics. Meat Sci 26:121-29.
39. Lorenzo JM, Prieto B, Carballo J, Franco I. 2003. Compositional and degradative changes during the manufacture of dry-cured ‘lacon’. J Sci Food Agr 83, 593-601.
40. Lücke FK. 1998. Microbiology of Fermented Foods, Fermented Sausages. London, UK: Blackie Academic and Professional. pp. 441-83.
41. Marra AI, Salgado A, Prieto B, Carballo J. 1999. Biochemical characteristics of dry-cured lacón. Food Chem 67:33-7.
42. Özdemir H, Sireli UT, Sarimehmetoglu B, Inat G. 1999. Investigation of the microbial flora of pastirma marketing in Ankara. Turk J Vet Anim Sci 23:57-62.
43. Özeren T. 1980. Pastırmanın olgunlaşması sırasında mikroflora ve bazı kimyasal niteliklerinde meydana gelen değişiklikler üzerine incelemeler. Uzmanlık Tezi, Ankara Üniversitesi, Veterinerlik Fakültesi, Ankara (in Turkish).
44. Öztan A. 2005. Et Bilimi ve Teknolojisi, Ankara, Turkey: Gıda Mühendisliği Odası Yayınları. p. 495 (in Turkish).
45. Pearson AM, Tauber FW. 1984. Processed Meats. 2nd ed. Westport, CT: The AVI publishing Co., INC.
46. Pearson M, Gillett TA. 1997. Processed Meats. 3rd ed. New Delhi: CBS Publishers and Distributors. pp. 53-77.
47. Shahidi F, Yun J, Rubin LJ, Wood DF. 1987. The hexanal content as an indicator of oxidative stability and flavor acceptability in cooked ground pork. Can Inst Food Sci Technol J 20:104-6.
48. Soyutemiz GE, Özenir A. 1996. Determination of residual nitrate and nitrite contents of dry fermented sausage, salami, sausage and pastirma consumed in Bursa. Gıda 21:471-76.
49. Tekinşen OC, Doğruer Y. 2000. Pastirma From Every Aspects. Konya: Selcuk University Press, Turkey. 124pp.
50. Toldra DF. 2002. Dry-Cured Meat Products. CT: Food and Nutrition Press, Inc.
51. Virgili R, Saccani G, Gabba L, Tanzi E, Soresi Bordini C. 2007. Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham. LWT-Food Sci Technol 40:871-78.
52. Yagli (Gur) H, Ertas AH. 1998. Effect of sodium ascorbate on some quality characteristics of Turkish pastirma. Turkish J Agr Forest 22:515-20.
53. Yetim H, Sagdic O, Doğan M, Ockerman HW. 2006. Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients. Meat Sci 74:354-58.