Abstract
Pastırma, a traditional Turkish dry-cured meat product, is categorized as an intermediate-moisture food. It is produced from whole muscle and/or muscles obtained from certain parts of beef and buffalo carcasses. This is the first study dealing with some physico-chemical (fatty acid composition, moisture, ash, total fat, residual nitrite, pH and colour) and microbiological properties of sırt, şekerpare, bohça and kuşgömü pastırma types. Significant differences were determined among the pastırma types in moisture (P < 0.01), ash (P < 0.01), salt (P < 0.01), total fat (P < 0.01), residual nitrite amounts (P < 0.05), stearic acid (P < 0.05), L* (P < 0.01) and a* (P < 0.05) values, total aerobic mesophylic bacteria (P < 0.01), lactic acid bacteria (P < 0.01) and Micrococcus/Staphylococcus (P < 0.01) counts. No difference (P < 0.05) was observed in average pH and b* value and fatty acid composition among the pastırma types except for stearic acid. However, the salt amount in all samples was above the maximum acceptable limit. Pseudomonas counts in 48.39% of pastırma samples and Enterobacteriaceae counts in 4.84% of pastırma samples were > 2.00 log colony-forming units per gram (CFU g−1).
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