`kayseri-pastirmasi` ile İlgili Madde Sonuçları

Kayseri pastırma is a traditional meat product produced in the province of Kayseri, made from beef that undergoes curing, washing, pressing, drying, and coating with çemen. It is officially registered with a geographical indication mark. The application for this registration was submitted by the Kayseri Chamber of Commerce on 13 September 2000, and the product was officially registered as a geographical indication on 25 June 2002, with the announcement published in the Official Gazette on 28 Jan

Kayseri Pastırması is a traditional meat product registered as a designation of origin (mahreç işareti), produced in the province of Kayseri by processing beef through salting, washing, pressing, drying, and coating with fenugreek paste (çemen). Following an application by the Kayseri Chamber of Commerce on September 13, 2000, the product was announced in the Official Gazette on January 28, 2001, and officially registered as a designation of origin on June 25, 2002.Description and Distinctive Fe

Kayseri pastırması, büyükbaş hayvan etinin kürleme, yıkama, baskılama, kurutma ve çemenleme işlemlerinden geçirilerek Kayseri ilinde üretilen, mahreç işaretiyle tescillenmiş geleneksel bir et ürünüdür. 13 Eylül 2000 tarihinde Kayseri Ticaret Odası tarafından yapılan başvuru sonucunda, 25 Haziran 2002’de mahreç işareti olarak tescillenmiş ve 28 Ocak 2001 tarihli Resmî Gazete’de ilan edilmiştir.Tanım ve Ayırt Edici ÖzelliklerKayseri pastırması, 2–5 yaş aralığında, en az 250 kg ağırlığındaki sağlık