Using various natural products to prepare basturma (Iraqi fermented meat sausage)

Basturma (Iraqi fermented meat sausage) is one of the most important and oldest food industries used to preserve meat by salting with drying, and left for fermentation in the storage room. This study aimed to evaluate the effect of adding starter bacteria plus dextrose, vinegar, acetic acid, and sour orange on the chemical attributes and microbiological analysis of basturma. Beef meat mixtures were fermented traditionally for 28 days in a well-ventilated room. The treatments were: fermented...