PHYSICAL-CHEMICAL PROCESSES IN THE PRODUC TION OF PASTERMA

Pasterma is one of the oldest meat products known and is primarily pro duced in Egypt, Turkey, and other muslim countries. Table salt and nit rate (or nitrite) are rubbed into the pieces of meat which are then dr ied, compressed and coated with a kond of garlic-containing paste. The production process takes about 5 to 6 weeks and is concluded when a w eight loss of 35 to 40% has been achieved. Due to its reduced water ac tivity and the presence of a competitive flora the fermented meat prod uct can be stored without cooling. For consumption paterma is cut into wafer-thin slices and is mostly served as a snack or a starter.