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**freakyfreaky** · 03-02-2009, 09:32 PM

Re: Basturma: What the heck is rib meat?

MMMgood. Lots of fatty gristle.

**chris02138** · 03-03-2009, 03:06 AM

Re: Basturma: What the heck is rib meat?

Found this link after a Google search. Thought I might share it with the group.

Water Activity

http://books.google.com/books?id=tNhABDqrgw8C&pg=PA320&lpg=PA320&dq=pastirma+armenian&source=bl&ots=aqLcLJP0rS&sig=JCQtH0PcBaIJHOgOCyruSdt-vkg&hl=en&ei=kg-tSaPtKY-EtgeZoK2BBg&sa=X&oi=book_result&resnum=9&ct=result#PPA323,M1

8: Media and Methods for Detection and Enumeration of Microorganisms with Consideration of Water Activity Requirements -- Introduction -- Use of Salt-based Media in Food Bacteriology -- Isolation of Bacteria from Dehydrated Foods -- Isolating and Enumerating Fungi from Foods -- Conclusion -- References -- 9: Influences of Hysteresis and Temperature on Moisture Sorption Isotherms -- Introduction -- Hysteresis -- Temperature -- Future Work -- References -- 10: Critical Evaluation of Methods to Determine Moisture Sorption Isotherms -- Introduction -- Problems of Water Vapor Sorption Isotherm Measurement -- Reference System -- Conclusion -- References -- 11: Applications of Nuclear Magnetic Resonance -- Introduction -- NMR Techniques for Water -- Applications of NMR -- References -- 12: FDA Views on the Importance of aw in Good Manufacturing Practice -- Introduction -- Good Manufacturing Practice Regulations (GMPR) Governing the Processing Requirements -- Laboratory Analytical Methods for aw Determinations -- Conclusions -- References -- 13: Shelf-Stable Products and Intermediate Moisture Foods Based on Meat -- Introduction -- Hurdle Technology -- Shelf-Stable Products -- Intermediate Moisture Foods -- Conclusion -- References -- 14: Microbial Stabilization of Intermediate Moisture Food Surfaces -- Introduction -- Microbial Stabilization of IMF Surfaces -- Reduced Preservative Diffusion -- Reduced Surface pH -- Conclusions -- References -- 15: Practical Applications of Water Activity and Moisture Relations in Foods -- Introduction -- Review of Selected U.S. Patents -- Application of the Salwin Equation -- Predicting Packaging Specs Related to Shelf Life -- Effect of aw on Enzyme Activity -- Practical Applications of aw in Foods -- Conclusions -- References -- Index

**GGHN** · 03-10-2009, 11:15 PM

Re: Basturma: What the heck is rib meat?

My grandfather makes it with prime rib and its actually better than the store bought basturma. Your butcher doesn't know what rib meat is! Jesus where is this world coming to hahaha.

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Basturma: What the heck is rib meat?

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