The effect of quality and the use of hot smoking on the development of pastrami production tecniques
This research was carried out the determine the effects of post salting and çemenleme on the physochemical, microbiological and organoleptic properties of the pastrami subjected to hot smoking during different phases of traditional product ion. The meat to make pastrami was divided in to 4 groups,Th...
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| Format: | Article |
| Language: | English |
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Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
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| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=232 |
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| author | Ümit Gürbüz Yusuf Doğruer Suzan Yalçın Mustafa Nizamlıoğlu Ahmet Güner |
| author_facet | Ümit Gürbüz Yusuf Doğruer Suzan Yalçın Mustafa Nizamlıoğlu Ahmet Güner |
| author_sort | Ümit Gürbüz |
| collection | DOAJ |
| description | This research was carried out the determine the effects of post salting and çemenleme on the physochemical, microbiological and organoleptic properties of the pastrami subjected to hot smoking during different phases of traditional product ion. The meat to make pastrami was divided in to 4 groups,The part of first group meats were produced domestical construct on method. The 2, 3 and 4 groups were subjected to the traditional, after çemenleme. post salting and after sal-ling and çemenleme combined with hot smoking (54±34 C for 3 hrs), respectively. No differences were observed for the humidity. dry matter, salt, pH and aw values ol the meat samples among the groups belore the production prior to salting. Significant differences were observed after salting regarding the parameters tested except pH among the groups. There were significant differences for all parameters in the post çemenleme groups. Significant differences were observed regarding the numbers ol yeast and mold before salting, coliforms. Staphylococcus-micrococcus, and Lactobacillus after salting, and lotal mezophil aerob. Staphylococcus-micrococcus. Lactobacillus, and yeast and mold microorganisms after çemenleme. Group 4 (post salting and çemenleme combined with hot smoking) had reduced numbers of microorganisms compared to other groups. On the other hand organoleplic properties relieved no differences among the groups. It was concluded that the pastrami produced through post salting and çemenleme with hot smoking could be regarded superior as far as reduced microorganism count compared to other groups and further research is needed to prove the eflicacy ol the hot smoking. |
| format | Article |
| id | doaj-art-cb326385dae94a6791b8e7938eb0002e |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-cb326385dae94a6791b8e7938eb0002e2025-01-02T22:36:29ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-1953191-25766232The effect of quality and the use of hot smoking on the development of pastrami production tecniquesÜmit GürbüzYusuf DoğruerSuzan YalçınMustafa NizamlıoğluAhmet GünerThis research was carried out the determine the effects of post salting and çemenleme on the physochemical, microbiological and organoleptic properties of the pastrami subjected to hot smoking during different phases of traditional product ion. The meat to make pastrami was divided in to 4 groups,The part of first group meats were produced domestical construct on method. The 2, 3 and 4 groups were subjected to the traditional, after çemenleme. post salting and after sal-ling and çemenleme combined with hot smoking (54±34 C for 3 hrs), respectively. No differences were observed for the humidity. dry matter, salt, pH and aw values ol the meat samples among the groups belore the production prior to salting. Significant differences were observed after salting regarding the parameters tested except pH among the groups. There were significant differences for all parameters in the post çemenleme groups. Significant differences were observed regarding the numbers ol yeast and mold before salting, coliforms. Staphylococcus-micrococcus, and Lactobacillus after salting, and lotal mezophil aerob. Staphylococcus-micrococcus. Lactobacillus, and yeast and mold microorganisms after çemenleme. Group 4 (post salting and çemenleme combined with hot smoking) had reduced numbers of microorganisms compared to other groups. On the other hand organoleplic properties relieved no differences among the groups. It was concluded that the pastrami produced through post salting and çemenleme with hot smoking could be regarded superior as far as reduced microorganism count compared to other groups and further research is needed to prove the eflicacy ol the hot smoking.http://eurasianjvetsci.org/pdf.php3?id=232pastramiqualitysmoking |
| spellingShingle | Ümit Gürbüz Yusuf Doğruer Suzan Yalçın Mustafa Nizamlıoğlu Ahmet Güner The effect of quality and the use of hot smoking on the development of pastrami production tecniques Eurasian Journal of Veterinary Sciences pastrami quality smoking |
| title | The effect of quality and the use of hot smoking on the development of pastrami production tecniques |
| title_full | The effect of quality and the use of hot smoking on the development of pastrami production tecniques |
| title_fullStr | The effect of quality and the use of hot smoking on the development of pastrami production tecniques |
| title_full_unstemmed | The effect of quality and the use of hot smoking on the development of pastrami production tecniques |
| title_short | The effect of quality and the use of hot smoking on the development of pastrami production tecniques |
| title_sort | effect of quality and the use of hot smoking on the development of pastrami production tecniques |
| topic | pastrami quality smoking |
| url | http://eurasianjvetsci.org/pdf.php3?id=232 |
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