Supplementary file 1_Production of pastrami from turkey meat, and based on its physicochemical, microbiological, textural, and sensory characteristics using multivariate statistical analyses.docx

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.