In this research, chemical and microbiological qualities of 25 pastrami samples taken from Konya market were determined. At the result of mikrobiological analyzes, the average count of total microorganisms, Coliform groups, Staphylococcus-Micrococcus and yeast and mould were determined as 1.2x10⁷, 2.8x10³, 7.8x10⁵ and 1.2x10⁵/ g respectively. Based on the chemical analyses the average of moisture, fat, protein, ash and salt contents were 46.67 %. 3.95 %, 40.47%. 6.89 % and 6.15 % respectively; pH value and water activity values were 5.88 and 0.87 respectively. In conclution, of 36 % pastrami samples microbiologically and of 92 % pastrami samples chemically were not found to conviment to the Food regulation and Standards on the acount of mlcrobiologica! and chemical analysis.