Dried Meat Products Manufactured by Traditional Methods

Öz

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.

Anahtar Kelimeler

• Dried meat
• charque
• biltong
• cecina
• kaddid
• kilishi

Geleneksel Yöntemlerle Üretilen Kurutulmuş Et Ürünleri

Öz

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

Anahtar Kelimeler

• Kurutulmuş et
• charque
• biltong
• cecina
• kaddid
• kilishi r1

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