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This version is not peer-reviewed
Submitted:
28 October 2024
Posted:
28 October 2024
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Pastırma is an ethnic meat product defined as dry-curing, drying, pressing the whole muscles of cattle and buffalo, and coating them with a special paste containing fenugreek seed flour, garlic, milled red capia pepper, and water. In this narrative literature review, historical aspects of pastırma, its definition and classification, detailed production steps, composition and yield, chemical and microbiological properties, pastırma fraud and customer concerns are mentioned. In the shape of the narrative review, relevant studies were identified by searching Scopus, Science Direct, Web of Science, Trdizin, and Google Scholar Search included English- or Turkish-based articles, online reports, books, and electronic books. The keywords "pastırma, pastirma, çemen, cemen, cemening, cemen paste, Fenugreek" were used. The results of this review indicate that future studies on pastırma may focus on related cultural aspects, elimination of unpleasant odour from fenugreek, histological and chemical effects of pressing meat parts, kinetics of drying, osmotic dehydration, and developing new starter combinations.
Product | Grade | Parameters (g/100g) | |||||
---|---|---|---|---|---|---|---|
Water | Fat | Saturated Fat | Carbohydrate | Protein | Salt | ||
Commercial pastırma (Different labelled) |
1 (SIRT) | NA | 16.00 | 3.9 | 3.00 | 28.00 | 4.0 |
NA* | NA | 7.00 | 2.0 | 3.00 | 30.00 | 7.0 | |
NA | NA | 8.00 | 4.0 | 5.00 | 31.00 | 5.0 | |
Pastırma produced by state-run company | NA | NA | 3.30 | 0.9 | 1.00 | 34.50 | 6.0 |
Commercial Cemen scraped pastırma |
NA | NA | 7.00 | 4.0 | 2.00 | 30.00 | 5.0 |
1 (SIRT) | NA | 5.00 | 2.0 | 3.00 | 35.00 | NA | |
Biringen Löker et al. [54] | NA | 45.50 | 9.50 | NA | 9.02 | 28.60 | NA |
Göğüş et al. [55] | NA | 40.00 | 3.4 | NA | NA | 42.9 | 8.50 |
Gençcelep et al. [56] | 1 (SIRT) | 44.44 | 15.12 | NA | NA | 34.91 | 4.85 |
1 (KUŞGÖMÜ) | 50.14 | 6.09 | NA | NA | 37.69 | 6.12 | |
Çakıcı et al. [9] | 1 (SIRT) | 47.56 | 8.80 | NA | NA | NA | 6.32 |
1 (KUŞGÖMÜ) | 41.91 | 8.69 | NA | NA | NA | 8.07 | |
1 (ŞEKERPARE) | 48.23 | 5.05 | NA | NA | NA | 7.92 | |
1 (BOHÇA) | 45.11 | 6.42 | NA | NA | NA | 8.49 | |
Abdallah et al. [57] | 1 (ŞEKERPARE) | 59.08 | 4.25 | NA | NA | 26.46 | NA |
Ren et al. [34] | 1 (KUŞGÖMÜ) | 42.60 | 3.50 | NA | 1.20 | 47.40 | NA |
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