文章基本信息

标题：The Effevts of CaCl2 and Curing Technique on the Tenderness of Pastırma, a Turkish Dry Meat Product
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作者：Hasan Yetim ; Harika Çankaya
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2001
卷号：26
期号：3
出版社：Association of Food Technology, Turkey
摘要：Determination of the effects of CaCl₂ and brine curing technique on the tenderness and some other quality characteristics of pastirma, a Turkish raw and dry cured meat product, was the main objective of this research. Pastirma was produced from beef semitendinosus muscle by injecting 0.3M CaCI₂ up to 5.0% green weight using dry and/or brine curing methods. The effects of CaCI2 injection and/or brine curing technique on the tenderness and most of the other quality criteria were not statistically significant (P>0.05). The results were 8.78-11.58 Ib for WBS, 20.6-42.3 for MFI and % 2.18-2.44 for TCA soluble nitrogen as an indication for the tenderness. In conclusion, the results of this research suggested that CaCI2 and brine curing technique do not have any negative effect on the most of quality properties of pastirma but the research on similar subject should continue to improve quality characteristics of Turkish pastirma.