Bacon meat is the meat that is separated from the body meat which is under the veterinary control of butchery meat such as cattle, calf and buffalo. Fenugreating is a process which is used to produce a special color, structure, appearance, taste, flavor and aroma during bacon production and more importantly to prevent the growth of microorganisms on bacon surface. The maximum thickness of the fenugreek is 4 millimeters.

Pastrami production is very open to fraud. Since it is more heavy and does not crack after drying, it is the fact that the bush flour is added while preparing the fenugreek. In fact, various dyes are added to make the paint more red. Or, for the bacon to pull heavily, the fenugreek is applied more than necessary.

Fenugreek is prepared by mixing it with a certain amount of buy grass, garlic, red pepper and some water and is applied on bacon, which is a traditional meat product, for maturation, preservation and appetizing. Under no circumstances should paint be mixed.

In terms of fenugreek quality and consumer safety, some analyzes related to fenugreek are carried out in laboratories. For example, searching for organic paint in the china, searching for inorganic paint in the china and determining the quantity in the china. Quality control and analysis of bacon is also carried out in laboratories.

Physical analysis within the scope of food analysis includes fenugreek determination. These analyzes are carried out on the basis of the authorization obtained from domestic and foreign accreditation institutions.

These laboratories comply with accepted test methods and test criteria, follow scientific research and apply the standards published by local and foreign organizations in their studies. The following standard is used for the determination of fenugreek quantity determination:

• TS 1071 Bacon

This standard is intended to determine the amount of fenugreek in bacon.

Testing in laboratories is performed by using sensitive devices and under the supervision of experienced employees.