Production of pastrami from turkey meat, and based on its physicochemical, microbiological, textural, and sensory characteristics using multivariate statistical analyses.

Background: Turkey meat is an important source of animal protein for its nutritional value. Methods: 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. Results: 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, Conclusion: 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.