Abstract
“Keşan Satıret” was discovered in 1960s in Kesan. The main feature of Keşan Satıret that differs from the other meat styles is its tenderness and taste. Keşan Satıret is made from regional type of sheep as is called Kıvırcık. Kıvırcık sheep weighs is about 62.60 ± 0.762 kgs grown in theTrakya region. All Kıvırcık lambs feed in pastures of natural environment. The meat that is used to make Keşan Satıret has stored in the refrigerator about 2 days at the degree of 4 Celsius. After that, meat of lamb has processed by a special knife on a oak wood. There is only 5 gram of salt added into the 1 kg of Keşan Satıret. There is nothing included that other than salt in order to the Keşan Satıret. 250 gram of Keşan Satıret has grilled with a two sided barbecue and served as it is. Keşan Satıret is served with famous Ipsala Rice to the customer. Keşan Satıret also is advised to get sheep yoghurt or olive oil salad with. "Keşan Satıret" has approved by Turkish patent office and registered as a brand by Kesan Chamber of Commerce. It has been getting a Geographical Point Document for "Keşan Satıret". Kesan Chamber of Commerce has set standards for marketing of butchers and restaurants to Keşan Satıret
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| Primary Language | Turkish |
|---|---|
| Journal Section | Research Articles |
| Authors | |
| Publication Date | March 1, 2014 |
| Submission Date | January 26, 2015 |
| Published in Issue | Year 2014 Volume: 1 Issue: Özel Sayı-2 |
