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Production of pastrami from turkey meat, and based on its physicochemical, microbiological, textural, and sensory

Mustafa Çavuş1, Hasan Cankurt2, Tarık Ertürk3

  • 1Food Technology Program, Food Processing Department, Safiye Çıkrıkçıoğlu Vocational School, Kayseri University, Kayseri, Türkiye.

Frontiers in Nutrition
|October 3, 2026
PubMed
Abstract

Keywords:
PCAdry curingpastramitextureturkey meat

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