DOI: 10.33988/auvfd.1831974 ISSN: 1300-0861

Effects of producer and pastırma type on the physicochemical, microbiological, and sensory attributes of traditional dry-cured pastırma from Kastamonu

Yasin Akkemik, İrem Ceylan, Alper Güngören, Ahmet Güner
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This study investigated the effects of producer and pastırma type/cut on the physicochemical, microbiological, and sensory characteristics of traditional Turkish dry-cured pastırma from Kastamonu. Two cuts were evaluated: kuşgömü (M. psoas major/minor muscles) and sırt (M. longissimus thoracis (loin)). Sixty market-ready samples obtained from five local producers (n = 6 per type per producer) were analysed for moisture, ash, fat, protein, salt, pH, water activity (aw), thiobarbituric acid-reactive substances (TBARS), colour parameters (L*, a*, b*), and microbial populations. Data were analysed using two-way ANOVA with producer and type/cut as fixed factors, followed by Tukey’s HSD and partial eta-squared (η²p) effect size estimation. The largest effect was observed for fat content, which was strongly influenced by type/cut (η²p=0.46, P<0.001), whereas producer effects were more evident for ash, pH, and redness (a*). A significant producer × type interaction was detected for ash. Moisture, salt, aw, TBARS, and L*/b* values showed no significant differences (P>0.05), indicating limited variation in oxidative status. Microbial counts varied mainly among producers rather than between cuts, with one producer consistently showing higher total aerobic mesophilic bacteria, lactic acid bacteria, staphylococci, Pseudomonas spp., and yeast–mould counts, together with higher moisture and lower salt content. Enterobacteriaceae counts remained low across all samples, suggesting satisfactory process hygiene. Sensory evaluation revealed producer- and type-dependent differences, particularly in crispness and taste/flavour attributes. Overall, producer-specific practices had a greater influence on quality variation than muscle type, highlighting the importance of standardised salting, drying, and hygiene practices for improving consistency of traditional Kastamonu pastırma.

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