Further Studies On The Quality Of Locally Produced Pastirma

Abstract

Pastirma is considered as one of the most popular meat product in middle east countries due to it is high biological value of animal protein in addition to vitamins and minerals. On the other hand pastirma still consider a potential public health hazard due to spoilage bacteria, high salt contents, residual nitrite and biogenic amines.

Part I

(Improving the quality of pastirma)

It consists of several trials

1. Replacement of sodium chloride by potassium chloride or potassium lactate at different concentration (wt/wt): • Organoleptic quality:

There was no clear difference in the organoleptic examination of pastirma samples treated with potassium chloride or potassium lactate, however, there was over cured color as well as a bitter taste in samples prepared with potassium lactate. After one month storage at room temperature; crakes was appeared in coat also dryness in meat surface enhancing the mould growth in these crakes. • Microbiological examination

Lower microbial loads weobserved m substituted samples with potassium chloride (40%), but there was no significant difference in that with 20% or 30% of the same salt or that treated with potassium lactate.