Investigation of Various Quality Properties of Salami Produced with Cranberry Fruit

In this study; Cranberry fruit grown in K？rklareli and it’s environs, which has many uses on health, used in the production of salami, one of the most widely consumed meat products in our country. Thus, the antioxidant properties of the cranberry juice and the contribution of the color formation are utilized to provide a functional meat product to the consumer. The cranbery was added into salami after it has become pulp. According to the results obtained from the analysis of salami, the cranberry additive did not bring about a significant difference in chemical properties among the samples. However, the low redness values of cranberry added products led to negative sensory evaluatio