Evaluating the infrared technique as a novel drying method of the turkish pastirma
Pastirma, a traditional dry-cured meat product from Turkey, is manufactured after a long drying process. In the study, we aimed to expedite the primary drying process, which is the lengthiest phase in pastirma production, by implementing the innovative infrared drying method, while preserving the se...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2025-07-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/464 |
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