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Dried Meat Products Manufactured by Traditional Methods

Year 2011, Volume: 30 Issue: 2, 61 - 66, 01.06.2011

Seran Temelli

Abstract

Traditionaly produced dried meat products are still being consumed in many countries mainly in the Middle Eastern and South Asian countries. These products, which have mainly salting, seasoning and drying steps in their productions, can have variations in their processes depending on regional differences in the same country. In this review, current information production methods, chemical compositions and storage periods of traditionally produced main dried meat products of the world as charque, biltong, kilishi, qwanta, Spanish cecina, Mexican cecina, pemmican, rougan, roupu, jirge, kaddid, and pastrami are presented.

Keywords

Dried meat charque biltong cecina kaddid kilishi

References

  • Anar, Ş., Et ve Et Ürünleri Teknolojisi. Dora Yayınevi, 2010.
  • Anar, Ş., 1998. Geleneksel fermente et ürünleri
  • mizden pastırma. Dünya Gıda Derg., 2, 51-53.
  • Bender, A., 1992. Meat and meat products in human nutrition in developing countries. FAO Food Nutr. Pap., 53, Rome.
  • Bennani, L., Faid, M., Bouseta, A., 2000. Expe- rimental manufacturing of kaddid, a salted dried meat product:Control of the microorganisms. Eur. Food Res. Technol., 211, 153-157.
  • Bennani, L., Zenati,Y., Faid, M., Ettayebi, M., 1995. Physico-chemical and microbiological characteristics of a dried salted meat product (kaddid) in Morocco. Z. Lebensmittel. Unter. Forsch., 201, 528-532.
  • Chabbouh, M., Ahmed, S.B.H., Farhat, A., Sahli, A., Bellagha, S., 2011. Studies on the salting step of Tunisian kaddid meat: Experimental kinetics, modeling and quality. Food Bioprocess. Tech- nol., DOI 10.1007/s11947-011-0635-2
  • Chang, F.S, Huang, T.C., Pearson, A.M., 1996. Control of the dehydration process in production of intermediate moisture meat products: A re- view. Adv. Food Nutr. Res., 29, 71-161.
  • Engez, S.T., Ergönül, B., 2009. Kurutulmuş et üretiminde HACCP sisteminin uygulanması. G.T.E.D., 4, 12-19.
  • FAO, Food and Agriculture Organization of the United Nations, Manual on Simple Methods of Meat Preservation. FAO Anim. Pr. 79, Rome, 1990.
  • Farah, Z., Fischer, A., Milk and Meat from the Camel: Handbook on Products and Processing. vdf Hochschulverlag AG an der ETH Zürich, ETH Zentrum, CH-8092 Zürich, 2004.
  • Garcia, F.A, Mizubuti, I.Y., Kanashiro, M.Y., Shimokomaki, M., 2001. Intermediate moisture meat product: biological evaluation of charqui meat protein quality. Food Chem.,75, 405-409.
  • http://www.fao.org/docrep/010/ai407e/AI407E18 .htm Erişim tarihi: 26.07.2011.
  • http://www.fda.gov/food/scienceresearch/researc hareas/safepracticesforfoodprocesses/ucm 094145.htm Erişim tarihi: 31.03.2011.
  • Hui, Y.H., Nip,W., Rogers, R.W.,Young, O.A., Meat Science and Applications, Marcel Dekker, Inc., Newyork, 2001.
  • Jay, J.M., Modern Food Microbiology. An Aspen Publication, Aspen Publishers, Inc., Maryland, 2000.
  • Jones, M.J., Tanya, V.N., Mbofiing, C.M.F., Fonkem, D.N., Silverside, D.E., 2001. A micro- biological and nutritional evaluation of the West African dried meat product, kilishi. J.F.T.A., 6, 126-129.
  • Kök, F., 2003. Pastırma üretim teknolojisini
  • geliştirme çabaları. U. Ü. Vet. Fak. Derg., 22(1- 2-3), 109-114.
  • Mhlambi, S.G., Naidoo, K., Lindsay, D., 2010 .Enterotoxin-producing Staphylococcus strains associated with South African biltong at point of sale. J. Food Safety, 30, 307-317.
  • ICMSF, International Commission on Microbio- logical Specifications of Foods, Microorganisms in Foods, Microbial Ecology of Food Commodi- ties, Kluwer Academic, Newyork, 2005.
  • Molinero, C., Martinez, B., Rubio, B., Rovira, J., Jaime, I., 2008. The effects of extended curing on the microbiological, physicochemical and senso- rial characteristics of cecina de león. Meat Sci., 80, 370-379.
  • Musonge, P., Njolai, E.N., 1994. Drying and infusion during the traditional processing of ki- lishi. J. Food Eng., 23, 159-168.
  • Norman, G.A., Corte, O.O, 1985. Dried salted meats: Charque and carne-de-sol. FAO Anim. Pr. 51, Rome.
  • Noronha-Vaz, T., Nijkamp, P., Rastoin, J., Tradi- tional Food Production and Rural Sustainable Development: A European Challange, MPG Bo- oks Ltd., Great Britain, 2009.
  • Ogunsola, O.O., Omojola, A.B., 2008. Qualitati- ve evaluation of kilishi prepared from beef and pork. Afr. J. Biotechnol., 7, 1753-1758.
  • Osterhoff, D.R, Leistner, L., 1984. South African biltong. J. S. Afr. Vet. Assoc., 55, 201-204.
  • Pinto, M.F., Ponsano, E.H.G., Franco, B.D.G.M., Shimokomaki, M., 2002. Charqui meats as fer- mented meat products: Role of bacteria for some sensorial properties development. Meat Sci., 61, 187-191.
  • Redhead, J.F., Boelen, M., 1990. Utilization of tropical foods: Animal products, FAO Food Nutr. Pap., 47/8, Rome.
  • Rubia, B., Martinez, B., Garcia-Cachan, M.B., Rovira, J., Jaime, I., 2007. Effect of high pressure preservation on the quality of dry cured beef ‘ce- cina de leon’. Innov. Food Sci. Emerg. Technol., 8, 102-110.
  • Rubia, B., Martinez, B., Gozalez-Fernandez, C., Garcia-Cachan, M.B., Rovira, J., Jaime, I., 2007. Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cu- red beef product: ‘Cecina de leon’. Meat Sci., 75, 515-522.
  • Tekinşen, C., Doğruer, Y., Pastırma. Selçuk Üniversitesi Basımevi, Konya, 2000.
  • Torres, E.A.F.S., Shimokomaki, M., Franco, B.D.G.M., Landgraf, M., Carvalho Jr, B.C., San- tos, J.C., 1994. Parameters determining the qua- lity of charqui, an intermediate moisture meat product. Meat Sci., 38, 229-234.
  • Youssef, E.Y., Garcia, C.E.R., Yamashita, F., Shimokomaki, M., 2007. Chemical basis for beef charqui meat texture. Braz. Arch. Biol. Technol., 50, 719-724.

Geleneksel Yöntemlerle Üretilen Kurutulmuş Et Ürünleri

Year 2011, Volume: 30 Issue: 2, 61 - 66, 01.06.2011

Seran Temelli

Abstract

Geleneksel olarak üretilen kurutulmuş et ürünleri, Orta Doğu ve Güney Asya ülkeleri başta olmak üzere birçok ülkede halen tüketilmektedir. Etlerin uzun süre muhafaza edilmesi amacı ile tuzlama, baharatlama ve kurutma aşamaları geçiren bu ürünlerin üretimleri aynı ülkenin farklı yörelerinde bile değişiklik gösterebilmektedir. Bu derlemede, dünyada geleneksel olarak üretilen başlıca kurutulmuş et ürünlerinden charque, biltong, kilishi, qwanta, İspanyol cecina, Meksika usulü cecina, pemmican, rougan, roupu, jirge, kaddid ve pastırmanın üretim teknikleri, kimyasal bileşimleri ve muhafaza süreleri ile ilgili güncel bilgilere yer verilmiştir

Keywords

Kurutulmuş et charque biltong cecina kaddid kilishi r1

References

  • Anar, Ş., Et ve Et Ürünleri Teknolojisi. Dora Yayınevi, 2010.
  • Anar, Ş., 1998. Geleneksel fermente et ürünleri
  • mizden pastırma. Dünya Gıda Derg., 2, 51-53.
  • Bender, A., 1992. Meat and meat products in human nutrition in developing countries. FAO Food Nutr. Pap., 53, Rome.
  • Bennani, L., Faid, M., Bouseta, A., 2000. Expe- rimental manufacturing of kaddid, a salted dried meat product:Control of the microorganisms. Eur. Food Res. Technol., 211, 153-157.
  • Bennani, L., Zenati,Y., Faid, M., Ettayebi, M., 1995. Physico-chemical and microbiological characteristics of a dried salted meat product (kaddid) in Morocco. Z. Lebensmittel. Unter. Forsch., 201, 528-532.
  • Chabbouh, M., Ahmed, S.B.H., Farhat, A., Sahli, A., Bellagha, S., 2011. Studies on the salting step of Tunisian kaddid meat: Experimental kinetics, modeling and quality. Food Bioprocess. Tech- nol., DOI 10.1007/s11947-011-0635-2
  • Chang, F.S, Huang, T.C., Pearson, A.M., 1996. Control of the dehydration process in production of intermediate moisture meat products: A re- view. Adv. Food Nutr. Res., 29, 71-161.
  • Engez, S.T., Ergönül, B., 2009. Kurutulmuş et üretiminde HACCP sisteminin uygulanması. G.T.E.D., 4, 12-19.
  • FAO, Food and Agriculture Organization of the United Nations, Manual on Simple Methods of Meat Preservation. FAO Anim. Pr. 79, Rome, 1990.
  • Farah, Z., Fischer, A., Milk and Meat from the Camel: Handbook on Products and Processing. vdf Hochschulverlag AG an der ETH Zürich, ETH Zentrum, CH-8092 Zürich, 2004.
  • Garcia, F.A, Mizubuti, I.Y., Kanashiro, M.Y., Shimokomaki, M., 2001. Intermediate moisture meat product: biological evaluation of charqui meat protein quality. Food Chem.,75, 405-409.
  • http://www.fao.org/docrep/010/ai407e/AI407E18 .htm Erişim tarihi: 26.07.2011.
  • http://www.fda.gov/food/scienceresearch/researc hareas/safepracticesforfoodprocesses/ucm 094145.htm Erişim tarihi: 31.03.2011.
  • Hui, Y.H., Nip,W., Rogers, R.W.,Young, O.A., Meat Science and Applications, Marcel Dekker, Inc., Newyork, 2001.
  • Jay, J.M., Modern Food Microbiology. An Aspen Publication, Aspen Publishers, Inc., Maryland, 2000.
  • Jones, M.J., Tanya, V.N., Mbofiing, C.M.F., Fonkem, D.N., Silverside, D.E., 2001. A micro- biological and nutritional evaluation of the West African dried meat product, kilishi. J.F.T.A., 6, 126-129.
  • Kök, F., 2003. Pastırma üretim teknolojisini
  • geliştirme çabaları. U. Ü. Vet. Fak. Derg., 22(1- 2-3), 109-114.
  • Mhlambi, S.G., Naidoo, K., Lindsay, D., 2010 .Enterotoxin-producing Staphylococcus strains associated with South African biltong at point of sale. J. Food Safety, 30, 307-317.
  • ICMSF, International Commission on Microbio- logical Specifications of Foods, Microorganisms in Foods, Microbial Ecology of Food Commodi- ties, Kluwer Academic, Newyork, 2005.
  • Molinero, C., Martinez, B., Rubio, B., Rovira, J., Jaime, I., 2008. The effects of extended curing on the microbiological, physicochemical and senso- rial characteristics of cecina de león. Meat Sci., 80, 370-379.
  • Musonge, P., Njolai, E.N., 1994. Drying and infusion during the traditional processing of ki- lishi. J. Food Eng., 23, 159-168.
  • Norman, G.A., Corte, O.O, 1985. Dried salted meats: Charque and carne-de-sol. FAO Anim. Pr. 51, Rome.
  • Noronha-Vaz, T., Nijkamp, P., Rastoin, J., Tradi- tional Food Production and Rural Sustainable Development: A European Challange, MPG Bo- oks Ltd., Great Britain, 2009.
  • Ogunsola, O.O., Omojola, A.B., 2008. Qualitati- ve evaluation of kilishi prepared from beef and pork. Afr. J. Biotechnol., 7, 1753-1758.
  • Osterhoff, D.R, Leistner, L., 1984. South African biltong. J. S. Afr. Vet. Assoc., 55, 201-204.
  • Pinto, M.F., Ponsano, E.H.G., Franco, B.D.G.M., Shimokomaki, M., 2002. Charqui meats as fer- mented meat products: Role of bacteria for some sensorial properties development. Meat Sci., 61, 187-191.
  • Redhead, J.F., Boelen, M., 1990. Utilization of tropical foods: Animal products, FAO Food Nutr. Pap., 47/8, Rome.
  • Rubia, B., Martinez, B., Garcia-Cachan, M.B., Rovira, J., Jaime, I., 2007. Effect of high pressure preservation on the quality of dry cured beef ‘ce- cina de leon’. Innov. Food Sci. Emerg. Technol., 8, 102-110.
  • Rubia, B., Martinez, B., Gozalez-Fernandez, C., Garcia-Cachan, M.B., Rovira, J., Jaime, I., 2007. Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cu- red beef product: ‘Cecina de leon’. Meat Sci., 75, 515-522.
  • Tekinşen, C., Doğruer, Y., Pastırma. Selçuk Üniversitesi Basımevi, Konya, 2000.
  • Torres, E.A.F.S., Shimokomaki, M., Franco, B.D.G.M., Landgraf, M., Carvalho Jr, B.C., San- tos, J.C., 1994. Parameters determining the qua- lity of charqui, an intermediate moisture meat product. Meat Sci., 38, 229-234.
  • Youssef, E.Y., Garcia, C.E.R., Yamashita, F., Shimokomaki, M., 2007. Chemical basis for beef charqui meat texture. Braz. Arch. Biol. Technol., 50, 719-724.
There are 34 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Seran Temelli This is me

Publication Date June 1, 2011
Published in Issue Year 2011 Volume: 30 Issue: 2

Cite

APA Temelli, S. (2011). Geleneksel Yöntemlerle Üretilen Kurutulmuş Et Ürünleri. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 30(2), 61-66.
AMA Temelli S. Geleneksel Yöntemlerle Üretilen Kurutulmuş Et Ürünleri. Uludağ Üniversitesi Veteriner Fakültesi Dergisi. June 2011;30(2):61-66.
Chicago Temelli, Seran. “Geleneksel Yöntemlerle Üretilen Kurutulmuş Et Ürünleri”. Uludağ Üniversitesi Veteriner Fakültesi Dergisi 30, no. 2 (June 2011): 61-66.
EndNote Temelli S (June 1, 2011) Geleneksel Yöntemlerle Üretilen Kurutulmuş Et Ürünleri. Uludağ Üniversitesi Veteriner Fakültesi Dergisi 30 2 61–66.
IEEE S. Temelli, “Geleneksel Yöntemlerle Üretilen Kurutulmuş Et Ürünleri”, Uludağ Üniversitesi Veteriner Fakültesi Dergisi, vol. 30, no. 2, pp. 61–66, 2011.
ISNAD Temelli, Seran. “Geleneksel Yöntemlerle Üretilen Kurutulmuş Et Ürünleri”. Uludağ Üniversitesi Veteriner Fakültesi Dergisi 30/2 (June 2011), 61-66.
JAMA Temelli S. Geleneksel Yöntemlerle Üretilen Kurutulmuş Et Ürünleri. Uludağ Üniversitesi Veteriner Fakültesi Dergisi. 2011;30:61–66.
MLA Temelli, Seran. “Geleneksel Yöntemlerle Üretilen Kurutulmuş Et Ürünleri”. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, vol. 30, no. 2, 2011, pp. 61-66.
Vancouver Temelli S. Geleneksel Yöntemlerle Üretilen Kurutulmuş Et Ürünleri. Uludağ Üniversitesi Veteriner Fakültesi Dergisi. 2011;30(2):61-6.