Basturma, a spiced beef product intended to be cooked before consumption, was prepared in three trials by dry-curing intact surface-inoculated (6 log cfu per piece with Salmonella serovars, Escherichia coli O157:H7 and Listeria monocytogenes) beef eye of round subprimals for 21 days at 6.7C, and then rinsing, pressing and drying for 6–8 days at 21–27C. The finished products had percentage water...