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

doi:10.33988/auvfd.1831974

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

Abstract

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.

Keywords

Project Number

1919B012307583

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Details

Primary Language

English

Subjects

Veterinary Food Hygiene and Technology

Journal Section

Research Article

Authors

Yasin Akkemik ^*
0000-0002-9086-0324
Türkiye

İrem Ceylan This is me
0009-0008-4755-0102
Türkiye

Alper Güngören
0000-0001-7818-1372
Türkiye

Ahmet Güner
0000-0001-9661-555X
Türkiye

Early Pub Date

August 20, 2026

Publication Date

-

Submission Date

December 1, 2025

Acceptance Date

July 8, 2026

Published in Issue

Year 2026 Number: Advanced Online Publication

DOI

https://doi.org/10.33988/auvfd.1831974

IZ

https://izlik.org/JA36RY48WT

Cite

RIS / Bibtex

APA

Akkemik, Y., Ceylan, İ., Güngören, A., & Güner, A. (2026). Effects of producer and pastırma type on the physicochemical, microbiological, and sensory attributes of traditional dry-cured pastırma from Kastamonu. Ankara Üniversitesi Veteriner Fakültesi Dergisi, Advanced Online Publication. https://doi.org/10.33988/auvfd.1831974

AMA

1.Akkemik Y, Ceylan İ, Güngören A, Güner A. Effects of producer and pastırma type on the physicochemical, microbiological, and sensory attributes of traditional dry-cured pastırma from Kastamonu. Ankara Univ Vet Fak Derg. 2026;(Advanced Online Publication). doi:10.33988/auvfd.1831974

Chicago

Akkemik, Yasin, İrem Ceylan, Alper Güngören, and Ahmet Güner. 2026. “Effects of Producer and Pastırma Type on the Physicochemical, Microbiological, and Sensory Attributes of Traditional Dry-Cured Pastırma from Kastamonu”. Ankara Üniversitesi Veteriner Fakültesi Dergisi, no. Advanced Online Publication. https://doi.org/10.33988/auvfd.1831974.

EndNote

Akkemik Y, Ceylan İ, Güngören A, Güner A (August 1, 2026) Effects of producer and pastırma type on the physicochemical, microbiological, and sensory attributes of traditional dry-cured pastırma from Kastamonu. Ankara Üniversitesi Veteriner Fakültesi Dergisi Advanced Online Publication

IEEE

[1]Y. Akkemik, İ. Ceylan, A. Güngören, and A. Güner, “Effects of producer and pastırma type on the physicochemical, microbiological, and sensory attributes of traditional dry-cured pastırma from Kastamonu”, Ankara Univ Vet Fak Derg, no. Advanced Online Publication, Aug. 2026, doi: 10.33988/auvfd.1831974.

ISNAD

Akkemik, Yasin - Ceylan, İrem - Güngören, Alper - Güner, Ahmet. “Effects of Producer and Pastırma Type on the Physicochemical, Microbiological, and Sensory Attributes of Traditional Dry-Cured Pastırma from Kastamonu”. Ankara Üniversitesi Veteriner Fakültesi Dergisi. Advanced Online Publication (August 1, 2026). https://doi.org/10.33988/auvfd.1831974.

JAMA

1.Akkemik Y, Ceylan İ, Güngören A, Güner A. Effects of producer and pastırma type on the physicochemical, microbiological, and sensory attributes of traditional dry-cured pastırma from Kastamonu. Ankara Univ Vet Fak Derg. 2026. doi:10.33988/auvfd.1831974.

MLA

Akkemik, Yasin, et al. “Effects of Producer and Pastırma Type on the Physicochemical, Microbiological, and Sensory Attributes of Traditional Dry-Cured Pastırma from Kastamonu”. Ankara Üniversitesi Veteriner Fakültesi Dergisi, no. Advanced Online Publication, Aug. 2026, doi:10.33988/auvfd.1831974.

Vancouver

1.Yasin Akkemik, İrem Ceylan, Alper Güngören, Ahmet Güner. Effects of producer and pastırma type on the physicochemical, microbiological, and sensory attributes of traditional dry-cured pastırma from Kastamonu. Ankara Univ Vet Fak Derg. 2026 Aug. 1;(Advanced Online Publication). doi:10.33988/auvfd.1831974