1996 Cilt 15 Sayı 1-2-3
Permanent URI for this collectionhttps://hdl.handle.net/11452/32029
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Browsing by Author "Anar, Şahsene"
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Item Otomatik enjeksiyon ve pres makinesi kullanarak üretilen pastırmaların kimyasal ve mikrobiyolojik özellikleri(Uludağ Üniversitesi, 1996) Anar, Şahsene; Soyutemiz, Gül Ece; Yıldırım, Yalçın; Uludağ Üniversitesi/Veteriner Fakültesi.The purpose of this study was to modernise the production technology to develop a simmpler and more applicable method for Pastramie production. Pastramies produced by using automatic injection and pressing machine in each p roduction stage were studied bacteriologically for total bacterial counts, coliform groups, E. coli, Staphylococ - Micrococ and yeast and m old, and chemical characteristics the moisture, pH, salt, nitrite. The microbiological and chemical values taken from the pastrami samples were shown in Tables 1, 2, 3, 4, 5, 6, 7, 8 and 9. These results showed that, pastramies produced by using brine in a concentration of % 10 of meat weight, then massage and by raising the pressing time to 48 hours, would be produced easily by many firms. The microbiological counts in pastramies produced as 7th and 8th group by this method as follows, total bacteria 2x1rflg. , 1.5x107 /g., coliform bacteria 0,1.2x103 /g. , staphylococ and micrococ 1.8x1rflg. , 1.6x107 /g., mold and yeasts 2x105 /g., 1. 7x1rflg. The relative moisture was f ound 36.67 %, 37. 10 %, salt 4.15 %, 4.07%, pH 5.6, 5.6, nitrite 0.0030 %, 0.0030% respectively.