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Pastirma is a dry‐cured meat product and is categorized as an intermediate moisture food. Nonsliced pastirma can be stored without refrigeration. Pastirma is consumed sliced without cooking. For preservation of quality characteristics, sliced pastirma needs to be packaged and stored at fairly low temperatures (<10C). In this study, pastirma was made from frozen M. Longissimus dorsi muscle stored at−18C for 240 days and then thawed at 10C for 24 h. Pastirma produced from frozen/thawed meat was sliced. The sliced pastirma samples were stored in modified atmosphere packaging (MAP) (50% N2 + 50% CO2) at 4C and 10C for 150 days and thiobarbutiric acid reactive substances, free fatty acids, nonprotein nitrogen, pH, L*, a* and b* values, total aerobic and lactic acid bacteria, Micrococcus/Staphylococcus, yeast‐mold, and Enterobacteriaceae counts in sliced product were determined during storage (0, 30, 60, 90, 120 and 150 days). Results showed that sliced pastirma samples made from frozen/thawed meat and MAP can be stored at 4C and 10C for 150 days.

Longissimus muscle obtained from beef carcasses was used in this research. Initially, 0.596, 1.0% and 1.5% lactic and citric acid solutions were prepared. Meat was marinated in these solutions (1:4 w/v) in polyethylene bags at 4C for 72h. Bound water, pH, weight gain, cooking loss and Warner Bratzler shear (WBS) were evaluated. Differential Scanning Calorimetry (DSC) was used to determine the bound water content in meat samples. The latent heat of melting (ΔHm) and bound water were found to be functions of moisture content of marinated meat. There was a significant decrease in pH due to marination. Compared to lactic acid, the samples marinated with citric acid held less water. The WS values in control samples were higher than in marinated samples. Cooking loss was lower in samples marinated with lactic acid compared to citric acid marinated samples.

Significant differences were determined among pastirma types in some FAA. Analysis results indicated that quality and nutritional properties for different pastirma types are different. The most advantageous pastirma types in terms of FAA were bohca and sırt, which contain the highest quantity of threonine, methionine and valine.

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