Research graph
References from Production of pastrami from turkey meat, and based on its physicochemical, microbiological, textural, and sensory characteristics using multivariate statistical analyses. Local targets link to admitted publications; unresolved targets remain external evidence.
Unresolved reference
2017 · External reference
Review: optimizing ruminant conversion of feed protein to human food protein
10.1017/s1751731117002592 · 2017 · External reference
Unresolved reference
2019 · External reference
Isolation and identification of lactic acid Bacteria from Pastırma
10.1016/j.foodcont.2017.02.017 · 2017 · External reference
Türkiye ve Avrupa Birliği’nde Hindi Eti Üretimi, Tüketimi ve Politikaları
2010 · External reference
Unresolved reference
2022 · External reference
Unresolved reference
2026 · External reference
Unresolved reference
2026 · External reference
Unresolved reference
2026 · External reference
Unresolved reference
2026 · External reference
Unresolved reference
2021 · External reference
Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species
10.1016/j.meatsci.2020.108277 · 2021 · External reference
Unresolved reference
2000 · External reference
Unresolved reference
1965 · External reference
Unresolved reference
1994 · External reference
Official methods of analysis: 15th edition
10.1016/0165-9936(90)87098-7 · 1990 · External reference
Unresolved reference
1985 · External reference
A quantitative survey of a meat production chain to determine the microbial profile of the final product
10.4315/0362-028x-53.5.411 · 1990 · External reference
Unresolved reference
1976 · External reference
Characterization and technological functions of different lactic acid Bacteria from traditionally produced Kırklareli white brined cheese during the ripening period
10.1007/s12223-024-01141-8 · 2024 · External reference
Unresolved reference
2020 · External reference
10.1201/b10822-11
10.1201/b10822-11 · 2010 · External reference
Tukey’s honestly significant difference (HSD) test
10.4135/9781412983907.n2011 · 2010 · External reference
Unresolved reference
2018 · External reference
Effects of curing mixtures containing different proportions of ground red pepper (Capsicum annuum L.) on qualitative properties and shelf life of pastırma
2018 · External reference
Unresolved reference
2014 · External reference
Volatile compounds and some Physico-chemical properties of pastrami produced with different nitrate levels
10.5713/ajas.16.0512 · 2016 · External reference
Determination of quality properties of Kastamonu Pastırma: a dry-cured meat product
10.29050/harranziraat.1082192 · 2022 · External reference
The effect of reducing salt in pastrami production on quality and investigation of alternative applications to salt
10.17932/iau.ijfer.2015.003/ijfer_v07i1003 · 2015 · External reference
Changes in the physico-chemical and microbial quality during the production of pastrami cured with different levels of sodium nitrite
10.5851/kosfa.2016.36.5.617 · 2016 · External reference
Quality characteristics of common carp fish pastirma
10.21608/assjm.2016.103914 · 2016 · External reference
Proteolytic changes during processing in Turkish dry-cured meat product (Pastirma) with different salt levels
10.1111/j.1745-4557.2011.00384.x · 2011 · External reference
Manda Etinden Üretilen Pastrami Çeşitlerinin Özellikleri
10.9775/kvfd.2017.18551 · 2018 · External reference
Prediction of the salt content from water activity analysis in dry-cured ham
10.1016/j.jfoodeng.2016.12.017 · 2016 · External reference
Unresolved reference
2013 · External reference
Usage possibility of Turkey and chicken meat in manufacture of traditional pastirma
2001 · External reference
Physicochemical properties of pastirma from horse meat, beef, mutton and pork
10.1111/jfq.12152 · 2015 · External reference
A survey of the Physico-chemical and microbiological quality of different pastrami types: a dry-cured meat product
10.1080/19476337.2014.938123 · 2014 · External reference
Determination of fatty acid composition and total trans fatty acids in meat products
2009 · External reference
Recent advances in meat color research
10.1016/j.cofs.2021.02.012 · 2021 · External reference
The effects of different processing conditions on biogenic amine formation and some qualitative properties in Pastırma
10.1007/s13197-017-2845-8 · 2017 · External reference
Quality characteristics of Ankara erkeç pastirma types produced from Angora goat
2021 · External reference
Unresolved reference
2014 · External reference
Unresolved reference
2016 · External reference
Mikrobiologische Stabilität von Türkischer Pastırma
1987 · External reference
Investigation of the microbial flora of pastrami marketing in Ankara
1999 · External reference
The effect of starter culture use in pastrami production on the properties of end product
2001 · External reference
Impact of refrigerated storage on microbial growth, color stability, and pH of Turkey thigh muscles
10.3390/microorganisms12061114 · 2024 · External reference
Production and quality assessment of a new dry cured Turkey product (Turkey pastirma) processed by two different types of packaging techniques (modified traditional coating and vacuum packaging)
10.37422/ijvs/20.001 · 2020 · External reference
Some microbiological, chemical and physical characteristics of pastrami marketed in Erzurum
2001 · External reference
Microbiological safety of pastrami: a traditional meat product
10.1016/j.lwt.2015.05.006 · 2015 · External reference
Unresolved reference
2019 · External reference
Unresolved reference
2018 · External reference
Physicochemical and microbiological properties of different Kayseri pastirma types
10.56479/ijgr-45 · 2025 · External reference
Effects of post-packaging pasteurization process on microbial, chemical, and sensory qualities of ready-to-eat cured vacuum-packed Turkey breast
10.1111/jfs.12776 · 2020 · External reference
Analysis of microbiological and chemical qualities of vacuumed and unvacuumed mirror carp (Cyprinus carpino L.) pastrami
10.55730/1300-0128.4054 · 1997 · External reference
Effects of different salt contents on some quality characteristics during processing of dry-cured Turkish pastirma
10.1111/j.1745-4557.2011.00382.x · 2011 · External reference
Pastrami üretiminde dumanlama işleminin uygulanabilme imkanları ve kaliteye etkileri
1997 · External reference
Changes in physicochemical, microbiological and sensory characteristics of traditionally produced Turkish sucuk during ripening and storage: natural or synthetic additives?
10.15237/gida.gd20013 · 2020 · External reference
Analysis of microbiological and certain qualitative properties of pastrami marketed in Kastamonu
10.56430/japro.1509921 · 2024 · External reference
Unresolved reference
2012 · External reference
Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time
10.1016/j.meatsci.2014.01.015 · 2014 · External reference
Effects of autochthonous yeast cultures on some quality characteristics of traditional Turkish fermented sausage "Sucuk"
10.5851/kosfa.2020.e89 · 2020 · External reference
Et ve et ürünlerinin tekstürel özelliklerini enstrümantal olarak tespit etme yöntemleri ve tekstür profil analizi üzerine bir derleme
10.21597/jist.782149 · 2021 · External reference
Investigation of textural and physicochemical changes during the manufacturing process of Pastırma, a dry-cured meat product
10.1177/10820132221112736 · 2022 · External reference
Unresolved reference
2021 · External reference
New approaches to production of Turkish-type dry-cured meat product ‘Pastirma’
10.5851/kosfa.2018.38.224 · 2018 · External reference
Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage ‘chorizo.’
10.1016/j.foodres.2013.07.064 · 2013 · External reference
Microbial, physicochemical profile and sensory perception of dry-aged beef quality: a preliminary Portuguese contribution to the validation of the dry aging process
10.3390/foods12244514 · 2023 · External reference
Corporate performance measurement using an integrated approach: a Mongolian case
10.14254/1800-5845/2020.16-4.10 · 2020 · External reference
Seaweeds as promising resource of bioactive compounds: overview of novel extraction strategies and Design of Tailored Meat Products
10.1016/j.tifs.2020.03.039 · 2020 · External reference
Characterization and technological functions of different lactic acid Bacteria from traditionally produced Kırklareli white brined cheese during the ripening period
10.1007/s12223-024-01141-8 · ExternalCitation · doi-reference
The effects of different processing conditions on biogenic amine formation and some qualitative properties in Pastırma
10.1007/s13197-017-2845-8 · ExternalCitation · doi-reference
Official methods of analysis: 15th edition
10.1016/0165-9936(90)87098-7 · ExternalCitation · doi-reference
Recent advances in meat color research
10.1016/j.cofs.2021.02.012 · ExternalCitation · doi-reference
Isolation and identification of lactic acid Bacteria from Pastırma
10.1016/j.foodcont.2017.02.017 · ExternalCitation · doi-reference
Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage ‘chorizo.’
10.1016/j.foodres.2013.07.064 · ExternalCitation · doi-reference
Prediction of the salt content from water activity analysis in dry-cured ham
10.1016/j.jfoodeng.2016.12.017 · ExternalCitation · doi-reference
Microbiological safety of pastrami: a traditional meat product
10.1016/j.lwt.2015.05.006 · ExternalCitation · doi-reference
Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time
10.1016/j.meatsci.2014.01.015 · ExternalCitation · doi-reference
Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species
10.1016/j.meatsci.2020.108277 · ExternalCitation · doi-reference
Seaweeds as promising resource of bioactive compounds: overview of novel extraction strategies and Design of Tailored Meat Products
10.1016/j.tifs.2020.03.039 · ExternalCitation · doi-reference
Review: optimizing ruminant conversion of feed protein to human food protein
10.1017/s1751731117002592 · ExternalCitation · doi-reference
A survey of the Physico-chemical and microbiological quality of different pastrami types: a dry-cured meat product
10.1080/19476337.2014.938123 · ExternalCitation · doi-reference
Effects of different salt contents on some quality characteristics during processing of dry-cured Turkish pastirma
10.1111/j.1745-4557.2011.00382.x · ExternalCitation · doi-reference
Proteolytic changes during processing in Turkish dry-cured meat product (Pastirma) with different salt levels
10.1111/j.1745-4557.2011.00384.x · ExternalCitation · doi-reference
Physicochemical properties of pastirma from horse meat, beef, mutton and pork
10.1111/jfq.12152 · ExternalCitation · doi-reference
Effects of post-packaging pasteurization process on microbial, chemical, and sensory qualities of ready-to-eat cured vacuum-packed Turkey breast
10.1111/jfs.12776 · ExternalCitation · doi-reference
Investigation of textural and physicochemical changes during the manufacturing process of Pastırma, a dry-cured meat product
10.1177/10820132221112736 · ExternalCitation · doi-reference
10.1201/b10822-11
10.1201/b10822-11 · ExternalCitation · doi-reference
Corporate performance measurement using an integrated approach: a Mongolian case
10.14254/1800-5845/2020.16-4.10 · ExternalCitation · doi-reference
Changes in physicochemical, microbiological and sensory characteristics of traditionally produced Turkish sucuk during ripening and storage: natural or synthetic additives?
10.15237/gida.gd20013 · ExternalCitation · doi-reference
The effect of reducing salt in pastrami production on quality and investigation of alternative applications to salt
10.17932/iau.ijfer.2015.003/ijfer_v07i1003 · ExternalCitation · doi-reference
Et ve et ürünlerinin tekstürel özelliklerini enstrümantal olarak tespit etme yöntemleri ve tekstür profil analizi üzerine bir derleme
10.21597/jist.782149 · ExternalCitation · doi-reference
Quality characteristics of common carp fish pastirma
10.21608/assjm.2016.103914 · ExternalCitation · doi-reference
Determination of quality properties of Kastamonu Pastırma: a dry-cured meat product
10.29050/harranziraat.1082192 · ExternalCitation · doi-reference
Microbial, physicochemical profile and sensory perception of dry-aged beef quality: a preliminary Portuguese contribution to the validation of the dry aging process
10.3390/foods12244514 · ExternalCitation · doi-reference
Impact of refrigerated storage on microbial growth, color stability, and pH of Turkey thigh muscles
10.3390/microorganisms12061114 · ExternalCitation · doi-reference
Production and quality assessment of a new dry cured Turkey product (Turkey pastirma) processed by two different types of packaging techniques (modified traditional coating and vacuum packaging)
10.37422/ijvs/20.001 · ExternalCitation · doi-reference
Tukey’s honestly significant difference (HSD) test
10.4135/9781412983907.n2011 · ExternalCitation · doi-reference
A quantitative survey of a meat production chain to determine the microbial profile of the final product
10.4315/0362-028x-53.5.411 · ExternalCitation · doi-reference
Analysis of microbiological and chemical qualities of vacuumed and unvacuumed mirror carp (Cyprinus carpino L.) pastrami
10.55730/1300-0128.4054 · ExternalCitation · doi-reference
Analysis of microbiological and certain qualitative properties of pastrami marketed in Kastamonu
10.56430/japro.1509921 · ExternalCitation · doi-reference
Physicochemical and microbiological properties of different Kayseri pastirma types
10.56479/ijgr-45 · ExternalCitation · doi-reference
Volatile compounds and some Physico-chemical properties of pastrami produced with different nitrate levels
10.5713/ajas.16.0512 · ExternalCitation · doi-reference
Changes in the physico-chemical and microbial quality during the production of pastrami cured with different levels of sodium nitrite
10.5851/kosfa.2016.36.5.617 · ExternalCitation · doi-reference
New approaches to production of Turkish-type dry-cured meat product ‘Pastirma’
10.5851/kosfa.2018.38.224 · ExternalCitation · doi-reference
Effects of autochthonous yeast cultures on some quality characteristics of traditional Turkish fermented sausage "Sucuk"
10.5851/kosfa.2020.e89 · ExternalCitation · doi-reference
Manda Etinden Üretilen Pastrami Çeşitlerinin Özellikleri
10.9775/kvfd.2017.18551 · ExternalCitation · doi-reference
