Description
Biltong is a South African sun‑dried, salted beef product that relies on salt concentration and acidic pH to lower water activity and inhibit bacterial growth.
Technical
The high salt concentration (10–15 % NaCl) reduces water activity below 0.85, while the acidic vinegar or lemon juice lowers the pH to 5.0–5.5, denaturing proteins and creating an inhospitable environment for pathogens. During drying, Maillard reactions between reducing sugars and amino acids generate melanoidins that contribute to the characteristic brown color and complex flavor profile.
Science
Primary Reaction
Salt-induced water activity reduction and acid-mediated protein denaturation leading to dehydration and microbial inhibition
Sensory Profile
Aroma ()
earthysavoryspicysmokyumamivinegarymeatywoodymustyherbal