The aim of the study was to determine the effects of different salt (1%, 1.5% and 2%) and fat (10%, 15% and 20%) levels on the content of furosine and N^ε-carboxymethyl-lysine (CML) of kavurma (an uncured-cooked meat product) during the storage time (6 months at 4 °C under vacuum packaging). The increasing salt levels caused an increase in TBARS value. Kavurma with 10% fat showed the lowest mean value for TBARS. The furosine content increased with increasing storage time. At the end of storage, however, furosine content was not affected by the salt level. Kavurma with 20% fat had a higher mean furosine content than 10% fat level at 6th months. The salt level had no significant effect on CML in kavurma, while the interaction of fat level x storage time was significant. After 4 and 6 months of storage, CML content was not affected by the fat level.

该研究的目的是确定不同盐（1%、1.5% 和 2%）和脂肪（10%、15% 和 20%）水平对呋喃和 N ^ε含量的影响kavurma（一种未腌制的未煮熟的肉制品）的羧甲基赖氨酸 (CML) 在储存期间（4°C 下真空包装 6 个月）。盐含量的增加导致 TBARS 值的增加。含 10% 脂肪的 Kavurma 显示出 TBARS 的最低平均值。糠氨酸含量随着储存时间的增加而增加。然而，在储存结束时，糠氨酸含量不受盐含量的影响。在第 6 个月时，脂肪含量为 20% 的 Kavurma 的平均呋喃氨酸含量高于脂肪含量为 10% 的。盐分水平对 kavurma 的 CML 没有显着影响，而脂肪水平 x 储存时间的交互作用显着。储存 4 和 6 个月后，CML 含量不受脂肪水平的影响。