Physical-chemical processes in the production of pasterma

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