Determination of quality properties of Kastamonu pastırma: A dry-cured meat product

Pastırma is a Turkish dried meat product that has been produced for centuries with its unique production technology. It from whole muscle and/or muscles obtained certain parts of beef and buffalo carcasses. This the first study dealing some physicochemical properties Kastamonu pastırma mostly sırt kuşgömü. Significant differences were determined among types in all analyses (P<0.05). type significantly affected moisture amount The average content kuşgömü was higher than pastırma. total protein samples over 30%, it more valuable terms nutrition. However, salt (10% / dry matter) pH (max. 6.0) 50% above maximum acceptable limit. Also, water activity values 0.90. TBARS FFA previously determined.