techniki: Biltong

Evidence: 100 • authority: 72

Biltong is a form of air-dried, cured meat which originated in Southern Africa. Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary, being either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky, as both are spiced, dried meats; however, the typical ingredients, taste, and production processes may differ. Biltong is air-dried, which gives it a unique texture and flavor, whereas jerky is heated to at least 71 °C (160 °F). The word "biltong" is from the Afrikaans bil ("buttock") and tong ("strip" or "tongue").

Evidence: 25 • authority: 80

Lipid degradation contributes to flavor formation during air-dried camel jerky processing

Evidence: 25 • authority: 88

Acid Adaptation Leads to Sensitization of Salmonella Challenge Cultures During Processing of Air-Dried Beef (Biltong, Droëwors). US food regulatory agencies have adopted a preference for researchers and testing labs to use ‘acid-adapted challenge cultures’ when performing inoculated validation studies of food processes that involve acidic treatments to accustom the cultures to acidic pH so that they will not be easily affected during processing. We evaluated acid adaptation in regard to the processing of South African style air-dried beef, notably biltong and droëwors, using a mixture of five serovars of Salmonella as well as a unique serovar isolated from dried beef (Salmonella Typhimurium…

Evidence: — • authority: 88

Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat. Pulsed electric field (PEF), a novel non-thermal processing technology, shows great potential in meat processing by regulating macromolecule metabolism and food quality. This study examined the effects of PEF pretreatment at varying electric field strengths (1, 2, and 3 kV/cm) and durations (30, 60, and 90 s) on the color, texture, moisture distribution, free amino acids, and flavor compounds in air-dried duck meat. PEF pretreatment significantly increased brightness (p < 0.05), while PEF treatment (3 kV/cm, 30 s) improved the textural properties of air-dried duck meat, reducing chewiness and hard…