SavedAdd your journal

Journals / Ankara Üniversitesi Veteriner Fakültesi Dergisi / 2026 / Volume: 73 Issue: 4

Effects of producer and pastırma type on the physicochemical, microbiological, and sensory attributes of traditional dry-cured pastırma from Kastamonu

Yasin Akkemik(Kastamonu University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology)0000-0002-9086-0324
İrem Ceylan(Kastamonu University Faculty of Veterinary Medicine)0009-0008-4755-0102
Alper Güngören(Kastamonu University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology)0000-0001-7818-1372
Ahmet Güner(Selcuk University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology)0000-0001-9661-555X
Pages
—
Publication Date
2026-10-01
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Overall, producer-specific practices had a greater influence on quality variation than muscle type, highlighting the importance of standardised salting, drying, and hygiene practices for improving consistency of traditional Kastamonu pastırma.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study investigated the effects of producer and pastırma type/cut on the physicochemical, microbiological, and sensory characteristics of traditional Turkish dry-cured pastırma from Kastamonu.
📊
Key Findings & Data:Sixty market-ready samples obtained from five local producers (n = 6 per type per producer) were analysed for moisture, ash, fat, protein, salt, pH, water activity (aw), thiobarbituric acid-reactive substances (TBARS), colour parameters (L*, a*, b*), and microbial populations.
💡
Conclusion & Impact:Overall, producer-specific practices had a greater influence on quality variation than muscle type, highlighting the importance of standardised salting, drying, and hygiene practices for improving consistency of traditional Kastamonu pastırma.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Microbiological quality · Pastırma · Physicochemical quality

Abstract

This study investigated the effects of producer and pastırma type/cut on the physicochemical, microbiological, and sensory characteristics of traditional Turkish dry-cured pastırma from Kastamonu. Two cuts were evaluated: kuşgömü (M. psoas major/minor muscles) and sırt (M. longissimus thoracis (loin)). Sixty market-ready samples obtained from five local producers (n = 6 per type per producer) were analysed for moisture, ash, fat, protein, salt, pH, water activity (aw), thiobarbituric acid-reactive substances (TBARS), colour parameters (L*, a*, b*), and microbial populations. Data were analysed using two-way ANOVA with producer and type/cut as fixed factors, followed by Tukey’s HSD and partial eta-squared (η²p) effect size estimation. The largest effect was observed for fat content, which was strongly influenced by type/cut (η²p=0.46, P<0.001), whereas producer effects were more evident for ash, pH, and redness (a*). A significant producer × type interaction was detected for ash. Moisture, salt, aw, TBARS, and L*/b* values showed no significant differences (P>0.05), indicating limited variation in oxidative status. Microbial counts varied mainly among producers rather than between cuts, with one producer consistently showing higher total aerobic mesophilic bacteria, lactic acid bacteria, staphylococci, Pseudomonas spp., and yeast–mould counts, together with higher moisture and lower salt content. Enterobacteriaceae counts remained low across all samples, suggesting satisfactory process hygiene. Sensory evaluation revealed producer- and type-dependent differences, particularly in crispness and taste/flavour attributes. Overall, producer-specific practices had a greater influence on quality variation than muscle type, highlighting the importance of standardised salting, drying, and hygiene practices for improving consistency of traditional Kastamonu pastırma.

🔖

Cite This Article

Akkemik, Y., Ceylan, İ., Güngören, A., Güner, A. (2026). Effects of producer and pastırma type on the physicochemical, microbiological, and sensory attributes of traditional dry-cured pastırma from Kastamonu. Ankara Üniversitesi Veteriner Fakültesi Dergisi, Volume: 73 Issue: 4. https://doi.org/10.33988/auvfd.1831974

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (43)

  1. hhmed AM, Kaneko G, Ushio H, et al (2013): Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M. semimembranosus muscle of cows during traditional processing. Food Sci Hum Wellness, 2, 46–55. DOI:10.1016/j.fshw.2013.03.001
  2. Akköse A, Kaban G, Karaoğlu MM, et al (2018): Characteristics of pastırma types produced from water buffalo meat. Kafkas Üniv Vet Fak Derg, 24, 179–185. DOI:10.9775/kvfd.2017.18551
  3. Aksu MI, Dogan M, Sirkecioglu AN (2017): Changes in the total lipid, neutral lipid, phospholipid and fatty acid composition of phospholipid fractions during pastırma processing, a dry-cured meat product. Korean J Food Sci Anim Resour, 37, 18–28. DOI:10.5851/kosfa.2017.37.1.18
  4. Aksu MI, Erdemir E, Turan E, et al (2022): Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient. Meat Sci, 186, 108737. DOI:10.1016/j. meatsci.2022.108737
  5. Aksu Mİ, Kaya M (2001): Some microbiological, chemical and physical characteristics of pastırma marketed in Erzurum. Turk J Vet Anim Sci, 25, 319–326.
  6. Anonymous (2019): Türk Gıda Kodeksi Et ve Et Ürünleri Tebliği (Tebliğ No: 2018/52). Available at https://www.resmigazete.gov.tr/eskiler/2019/01/20190129-4.htm. (Accessed May 20, 2025).
  7. AOAC International (2016): Official Methods of Analysis of AOAC International (20th ed.). AOAC International. Rockville, MD, USA.
  8. Armenteros M, Aristoy MC, Barat JM, et al (2009): Biochemical and Sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium, and magnesium. J Agric Food Chem, 57, 9699–9705. DOI:10.1021/jf901768z
  9. Armenteros M, Aristoy MC, Barat JM, et al (2012): Biochemical and sensory changes in dry-cured ham with partial replacements of NaCl by other chloride salts. Meat Sci, 90, 361–367. DOI:10.1016/j.meatsci.2011.07.023
  10. Biringen Löker G, Amoutzopoulos B, Özge Özkoç S, et al (2013): A pilot study on food composition of five Turkish traditional foods. Br Food J, 115, 394–408. DOI:10.1108/00070701311314219
  11. Ceylan S, Aksu Mİ (2011): Free amino acids profile and quantities of ‘sırt’, ‘bohca’ and ‘sekerpare’ pastirma, dry cured meat products. J Sci Food Agric, 91, 956–962. DOI:10.1002/jsfa.4273
  12. Çakıcı N, Aksu Mİ, Erdemir E (2015): A survey of the physico-chemical and microbiological quality of different pastırma types: A dry-cured meat product. CyTA - J Food, 13, 196–203. DOI:10.1080/19476337.2014.938123
  13. Domínguez R, Munekata PE, Agregán R, et al (2016): Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage. LWT-Food Sci Technol, 71, 47–53. DOI:10.1016/j.lwt.2016.03.016
  14. Domínguez R, Pateiro M, Gagaoua M, et al (2019): A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8, 429. DOI:10.3390/antiox8100429
  15. El-Khateib T, Schmidt U, Leistner L (1986): Microbiological stability of Turkish pastirma. Mitteilungsbl Bundesanst Fleischforsch, 94. Available at https://agris.fao.org/search/en/providers/122438/records/64774fa9f2e6fe92b3645388. (Accessed June 01, 2025).
  16. Elmali M, Yaman H, Ulukanli Z, et al (2007): Microbiological and some chemical features of the pastrami sold in Turkey. Med Weter, 63, 931–934.
  17. Erdemir E (2022): Free amino acids profile and quality properties of Turkish pastırma cured with potassium lactate and sodium chloride combinations. J Food Process Preserv, 46, e16263. DOI:10.1111/jfpp.16263
  18. Erkmen O (2021): Microbiological analysis of foods and food processing environments. Academic Press, London.
  19. Flores M, Toldrá F (2021): Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products. Meat Sci, 171, 108272. DOI:10.1016/j.meatsci.2020.108272
  20. Gençcelep H, İhti̇yar B, Yüzer MO (2022): Determination of quality properties of Kastamonu pastırma: A dry-cured meat product. Harran J Agric Food Sci, 26, 491–500. DOI:10.29050/harranziraat.1082192
  21. Gök V, Obuz E, Akkaya L (2008): Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma–A dry cured beef product. Meat Sci, 80, 335–344. DOI:10.1016/ j.meatsci.2007.12.017
  22. Gungor C, Barel M, Dishan A, et al (2021): From cattle to pastirma: Contamination source of methicillin susceptible and resistant Staphylococcus aureus (MRSA) along the pastirma production chain. LWT-Food Sci Technol, 151, 112130. DOI:10.1016/j.lwt.2021.112130
  23. Güngören A (2025): Historical, technological, biochemical, and microbiological aspects of pastirma, an ethnic meat product from asia to anatolia: A narrative literature review. Sustainability, 17, 2801. DOI:10.3390/su17072801
  24. Hastaoglu E, Vural H (2018): New approaches to production of Turkish-type dry-cured meat product “Pastirma”: Salt reduction and different drying techniques. Korean J Food Sci Anim Resour, 38, 224–239. DOI:10.5851/kosfa.2018.38.2.224
  25. ISO 5492 (2008): Sensory analysis—Vocabulary. International Organization for Standardization. Available at https://www.iso.org/standard/38051.html. (Accessed June 01, 2025).
  26. ISO 13299 (2016): Sensory analysis—Methodology—General guidance for establishing a sensory profile. International Organization for Standardization. Available at https://www.iso.org/standard/58042.html. (Accessed June 01, 2025).
  27. ISO 8586 (2023): Sensory analysis—Selection and training of sensory assessors. International Organization for Standardization. Available at https://www.iso.org/standard/ 76667.html. (Accessed June 01, 2025).
  28. Kaban G (2013): Sucuk and pastırma: Microbiological changes and formation of volatile compounds. Meat Sci, 95, 912–918. DOI:10.1016/j.meatsci.2013.03.021
  29. Kırkyol M, Akköse A (2023): Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product. Food Sci Technol Int, 29, 739–747. DOI:10.1177/10820132221112736
  30. Kritsi E, Ladika G, Stavropoulou NA, et al (2024): Evaluation of the quality changes in three commercial pastourma samples during refrigerated storage using physicochemical, microbiological, and image analyses combined with chemometrics. Foods, 13, 1017. DOI:10.3390/foods13071017
  31. Lang Y, Zhang S, Xie P, et al (2020): Muscle fiber characteristics and postmortem quality of longissimus thoracis, psoas major and semitendinosus from Chinese Simmental bulls. Food Sci Nutr, 8, 6083–6094. DOI:10.1002/fsn3.1898
  32. Lorenzo JM, Cittadini A, Bermúdez R, et al (2015): Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón. Food Control, 55, 90–96. DOI:10.1016/j.foodcont.2015.02.035
  33. Lorenzo JM, Pateiro M, Domínguez R, et al (2018): Berries extracts as natural antioxidants in meat products: A review. Food Res Int, 106, 1095–1104. DOI:10.1016/ j.foodres.2017.12.005
  34. Öz E, Kaban G, Barış Ö, et al (2017): Isolation and identification of lactic acid bacteria from pastırma. Food Control, 77, 158–162. DOI:10.1016/j.foodcont.2017. 02.017
  35. Özdemir H, Şireli U, Sarımehmetoğlu B, et al (1999): Investigation of the microbial flora of pastırma marketing in Ankara. Turk J Vet Anim Sci, 23, 57–62.
  36. Patarata L, Fernandes L, Silva JA, et al (2022): The risk of salt reduction in dry-cured sausage assessed by the influence on water activity and the survival of Salmonella. Foods, 11, 444. DOI:10.3390/foods11030444
  37. Petričević S, Radovčić NM, Lukić K, et al (2018): Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis. Meat Sci, 137, 217–227. DOI:10.1016/j.meatsci.2017.12.001
  38. Tarladgis BG, Watts BM, Younathan MT, et al (1960): A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc, 37, 44–48. DOI:10.1007/BF02630824
  39. Tekinsen OC, Dogruer Y (2000): Pastırma From Every Aspects. Selcuk University Press, Konya.
  40. Turp GY, Avcı T (2022): Current approaches to nitrite reduction methods in meat products and their potential for transfer to industry. Turk J Agric Food Sci Technol, 10, 475–488. DOI:10.24925/turjaf.v10i3.475-488.4654
  41. Türker N, Türkmen M, Caymaz E (2019): Geleneksel bir ürün olarak kastamonu pastırması. Gastroia: J Gastronomy Travel Res, 3, 264–277. DOI:10.32958/gastoria.527286
  42. Uğuz Ş, Soyer A, Dalmiş Ü (2011): Effects of different salt contents on some quality characteristics during processing of dry‐cured turkish pastirma. J Food Qual, 34, 204–211. DOI:10.1111/j.1745-4557.2011.00382.x
  43. Yalınkılıç B, Kaban G, Kaya M (2023): Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product). Food Sci Hum Wellness, 12, 266–274. DOI:10.1016/j.fshw.2022.07.007