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oai:figshare.com:article/33919930 2026-09-18T04:34:50Z category_374 portal_316 item_type_3 month_year_09_2026

Supplementary file 1_Production of pastrami from turkey meat, and based on its physicochemical, microbiological, textural, and sensory characteristics using multivariate statistical analyses.docx Mustafa Çavuş (25069750) Hasan Cankurt (25069753) Tarık Ertürk (25069756) Kemal Durusu (25069759) Clinical and Sports Nutrition dry curing pastrami PCA texture turkey meat Background<p>Turkey meat is an important source of animal protein for its nutritional value.</p>Methods<p>In this study, principal component analysis (PCA) and hierarchical clustering analysis (HCA)were applied to examine the physicochemical, microbiological, sensory, and textural properties of turkey pastrami and pastrami samples produced from turkey breast meat purchased at the Kayseri market.</p>Results<p>As a result of the analysis, the moisture content of the pastrami samples was determined as 45.25–48.95%, pH value as 5.88–5.96, salt content as 7.43–9.62%, ash content as 8.09–12.24%, water activity (aw) as 0.78–0.85, protein value as 34.62–38.80%, fat value as 2.03–17.91%, fenugreek thickness as 2–4 mm, L* value as 27.80–44.31, a* value as 7.48–18.47, and b* value as 6.89–12.25. In the microbiological analysis results, total mesophilic aerobic bacteria (TMAB) were determined to be 3.48–6.62 (log cfu/g) only in antrikot pastrami (AP) obtained from Kayseri market samples, coliform count was 2.44 (log cfu/g), yeast–mold count was 4.41 (log cfu/g) only in sliced pastrami (SP) samples obtained from Kayseri market, and enterobacteria count was 3.85 (log cfu/g) only in AP samples. Among the textural values, the best chewiness value was found in turkey pastrami (TP) samples produced from turkey breast meat. According to the sensory analysis results, TP received high scores from the panelists.</p>Conclusion<p>It was determined that the moisture content of the pastrami samples used in the study was below the legal limit, the pH values were suitable for pastrami, the salt content was within the legal limits, and the highest protein value and best chewiness were found in TP samples. According to the principal component analysis and hierarchical clustering analysis, it was determined that the characteristics defining turkey pastrami are primarily the texture profile analysis parameters.</p> 2026-09-18T04:34:50Z Dataset Dataset 10.3389/fnut.2026.1943445.s001 https://figshare.com/articles/dataset/Supplementary_file_1_Production_of_pastrami_from_turkey_meat_and_based_on_its_physicochemical_microbiological_textural_and_sensory_characteristics_using_multivariate_statistical_analyses_docx/33919930 CC BY 4.0