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Frequently Asked Questions

1. Are meat products suitable for consumption by people with celiac disease?
No guarantee is given as there is a risk that the spices used in meat products may contain gluten.

2. Information on the use of frozen meat products
When you freeze the fresh product before the expiry date, you can keep it in deep freezer at -18°C for a period of 1 month. Melt the products in the refrigerator and do not refreeze the melted products.

3. Can I use sausages with a change in color?
If the sausage turns greenish or if its smell becomes heavier, it should not be consumed. Pasteurized products such as sausages, salami etc. should be consumed within 1-2 days once the packing is opened. Once the packing is opened, it should be preserved by tightly wrapping in stretch wrap or aluminum folio, otherwise it spoil.

4. How is the salami tested before offering to consumption?
All our products are tested physically, chemically, microbiologically and sensually before being offered for consumption. These tests take place by a certain sampling system.

5. How should I keep the soujouk once I open the packing?
The products should be consumed as soon as possible once the packing is opened and should be wrapped in stretch wrap so that it will be airtight. As microorganisms such as mold and yeast are transformed by air, products such as soujouk etc. can easily be contaminated with mold from the moldy food in the environment.

6. Do your products contain pork products?
All the materials contained in a product are written in the "ingredients" section of the label. None of our products contains pork or its derivatives.

7. Does slaughtering take place according to Islamic methods?
The meat used at Maret facility is obtained from calves for slaughter, all of which are registered in TÜRKVET system and slaughtered with 100% conformity with Islamic methods.

8. Are frozen meat products healthy?
Yes, they are. What makes the frozen products healthy is the fact that they are frozen very fast. Thus the activity of the microorganisms is stopped. The products can be consumed healthily until the expiry date unless the cold chain is broken.

9. What is the difference between fermented soujouk and soujouk-like product?
According to the Meat Communique of the Turkish Food Codex, the fat content of the fermented soujouk should be maximum 40%, moisture content should be maximum 40% and pH value should be maximum 5.4. Soujouk that undergoes thermal processing, on the other hand, should have fat content of maximum 40% and pH value of maximum 5.8.
According to such product characteristics, for fermented soujouk, fermentation takes place until the pH value reaches 5,4 and the moisture content of the final product should be less than 40%. For soujouk-like meat products that has undergone thermal processing, on the other hand, fermentation continues until pH is 5,8, thermal process is applied and the moisture content is above 40%. This distinction that occurs in the production procedure causes difference in labeling of two products.

10. What is MAP technology?
MAP is the abbreviation for Modified Atmosphere Packaging. It means that the air in the packaging is modified. During recent years, the terms preserving atmosphere packing or packed in preserving atmosphere are also used. The effect of the modified atmosphere packaging on the shelf life depends on the product type, starting quality of the fresh material, gas mixture, storage temperature, hygiene during processing and packaging, gas/product volume proportion and the preserving characteristics of the packaging material. Although it is an expensive technology, it is preferred because it extends the shelf life of the products without use of additives. The air mixture, which is suitable for the reproduction of the microorganisms, is removed from the packaging and the gas mixture suitable for the food is introduced to the packaging.