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FAQ

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WHAT IS SUJUK?

Fermented meat product that is obtained by stuffing seasoned minced beef meat inside pumped and dried intestines.
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WHAT IS FERMENTATION?

Fermentation is the process acquiring the desired taste and aroma through reduction of the product's ph level to a certain degree by adding microorganisms to it and then, storing under suitable conditions (heat, humidity and air circulation).
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WHAT IS FERMENTED SUJUK?

Meats and fats from bovine and ovine animals are chopped and mixed with seasonings.

Then, they are stuffed inside natural or artificial casings.

Fermentation and drying process is applied under specific conditions for a minimum of one week.

Humidity rate is reduced to 40 percent and below.

Non-heat treated meat product that has a mosaic look on its cross section.

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WHAT IS HEAT TREATMENT IN SUJUK?

The process of bringing the central temperature of the mature product to 68 C˚ in beef meat and to 72 C˚ in white meat.
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WHAT IS HEAT TREATED SUJUK?

Meats and fats from bovine and/or ovine, or poultry animals are chopped and mixed with seasonings.

They are then stuffed inside natural or artificial casings to apply fermentation and drying process under specific conditions.

Heat treated meat product, which has a mosaic look on its cross section and of which its humidity rate has been reduced to below 50 percent.

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WHAT IS SALAMI – SAUSAGE? WHAT IS AN EMULSIFIED PRODUCT?

The first step to obtain this meat product is to make a dough from bovine and poultry meat through emulsification technology. Then, the dough stuffed inside natural or artificial casings before being subjected to heat treatment.

Emulsification: The process of mixing the fat and water, which generally do not mix, through the use of meat protein and by using high-speed cutters.

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WHAT IS HAM?

Defatted high quality thigh and shank meat of the animal is kneaded for a long time with water, salt, sugar and other materials under vacuum in the tumbler machine. Then, the meat is stuffed inside a casing to be cooked to obtain the Ham.
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WHAT IS KAVURMA?

Reduced-fat meat product , usually from the shank of the animal, that is first fried and cooked in its own fat and then, stuffed inside suitable casings to be cooled.