Effects of cemen paste with lyophilized red cabbage water extract on the quality characteristics of beef pastırma during processing and storage

Abstract

Pastırma is a dry-cured meat product, and it is traditionally produced from beef and buffalo muscles in Turkey (Cakici et al., 2015; Ceylan & Aksu, 2011). However, it was reported in some research (Benkerroum, 2013; Ren et al., 2015) that goat, pork, camel, horse, and lambs meats can be also used for pastırma production. Sixteen to twenty types of pastırma can be made from water buffalo and beef carcass, and each type of pastırma has different names, shapes, and quality characteristics (Cakici et al., 2015; Ceylan & Aksu, 2011). The raw material and various production stages affect the quality characteristics of the final products. The various stages of pastırma production are dry curing, first drying, first pressing, second drying, second pressing, covering with cemen paste, and again/final drying

Red raspberry ( Rubus ideaus L.) extracts: A novel ingredient in cemen paste

“…Cemening provides pastırma typical taste, flavor/aroma, and color, as well as a salt balance between meat and CP. In addition, the protective effect against excessive drying, mold formation, external factors and insects, the delay of oxidative reactions by cutting air contact, and the bactericidal effect thanks to the garlic in the formulation are other contributions of cemening process to pastırma (Aksu et al, 2006; Aksu, Erdemir, Oz, et al, 2020). CP is produced using fenugreek ( Trigonella foenum graecum L.) seed flour, fresh garlic, paprika, red pepper, and sufficient amount of water (Aksu et al., 2006; Aksu, Erdemir, Turan, et al, 2020; Erdemir & Aksu, 2017).…”

Effects of ethanolic extract from onion skin on the quality characteristics of beef patties during refrigerated storage

“…At the end of storage, the pH value of each treatment group all showed an increasing trend, and the pH value of control increased from 5.57 to 5.79. In comparison with the control, the addition of 0.05% and 0.1% EEOS could significantly reduce the pH values and improve the pH stability of beef patties, which also effected the stabilization of the a* values of beef patties (Aksu et al, 2020). The increase of pH values during the storage period might be related to the breeding of spoilage bacteria, which would decompose proteins to produce NH 3 and aminates compounds (Hajlaoui et al, 2019).…”