Investigation of the effects of dry ripening, smoking, tumbling, vacu-uming and time on sirloin quality properties

In this study, needling, curing, tumbling, molding, baking (first drying, first smoking, second drying, cooking, third drying, smoking) and dry aging processes for 21 days were applied to beef fillet, respectively. Then, the 35-day storage period started. While it was observed that the pH value and water activity decreased in the dry aged meats, it was observed that the amount of dry matter increased compared to these values. It was determined that the microbial load in the meat samples was low due to the decrease in water activity and the smoking process. Although the TBARS value increased during the storage period as a result of lipid oxidation, it was determined that this increase was not significant. As a result of the sensory evaluation, this product, which is produced as an equivalent to pastrami, was liked by the panelists and said to have a specific taste and aroma. As a result, it was determined that this product, which started to be produced similar to bacon and marinated with ham seasoning, passed through many process stages and became delicious. It is thought to be a specific product and will enter the food market as a meat product equivalent to bacon. This product, which was produced under controlled conditions, has lost due to drying. It has been determined that the desired taste in meat develops after all process stages. Keywords: Meat, sırloin, dry aging, smoking, tumbling