What is Processed Meat, According to the WHO?
The confusion surrounding the classification of foods often stems from a lack of understanding regarding the official definitions used by health organizations. For the classification of processed meat, the World Health Organization (WHO) provides a clear and widely cited definition. According to the WHO, processed meat is any meat that has been transformed through methods like salting, curing, fermentation, smoking, or other processes that enhance flavor or improve preservation. This transformation goes beyond simple mechanical processing, such as cutting or grinding. Common examples include sausages, bacon, ham, salami, corned beef, and, as confirmed by the WHO, biltong and beef jerky.
The key takeaway is that the 'processing' in this context doesn't solely refer to heavy industrial additions of chemical preservatives, though that is also included. It fundamentally means the raw meat has been altered from its fresh state using preservation techniques. While biltong's traditional method of preparation may seem more 'natural' than, for example, a hot dog, the process of curing with salt and vinegar and then air-drying places it squarely within the WHO's technical definition of a processed meat.
Why is Biltong Included in the Classification?
For many, biltong is a simple, traditional snack made with minimal ingredients—meat, vinegar, salt, and spices. However, the curing and air-drying process is precisely what leads to its classification as a processed meat. The transformation of the raw beef through salting, curing with vinegar, and subsequent air-drying is a form of preservation. These methods fit the WHO's criteria for a meat that has been transformed to improve its preservation.
To understand this better, it helps to break down the traditional process:
- Curing: The meat is marinated in a mixture of vinegar, salt, and spices. The vinegar creates an acidic environment that is hostile to bacteria.
- Salting: Salt is a crucial component that draws moisture out of the meat, further inhibiting bacterial growth and preserving the product.
- Air-drying: Unlike jerky, which is often heat-dehydrated, biltong is slowly air-dried over several days or weeks. This slow dehydration concentrates the nutrients and preserves the meat without the use of high heat.
Even with this simpler, more natural process compared to many other processed meat products, the core methods of curing and drying are forms of processing as defined by global health authorities.
Biltong vs. Jerky: A Comparison of Processed Meats
Though often confused, biltong and beef jerky differ significantly in their preparation, texture, and flavor profile. These differences highlight the nuances that exist within the broad category of processed meats.
| Feature | Biltong | Beef Jerky |
|---|---|---|
| Origin | South Africa | North America |
| Cut of Meat | Thicker strips, whole muscle | Thinner strips |
| Curing Method | Marinated in vinegar, salt, and spices | Often marinated in soy-based sauces with added sugar |
| Drying Method | Slow, cool air-drying (20–25ºC) | Quicker heat dehydration (60–80ºC) or smoking |
| Texture | Generally tender, softer, and more crumbly | Chewier, tougher, and drier |
| Flavor Profile | Tangy, meaty, and savory with coriander notes | Often sweeter, smokier, or more varied |
| Additives | Traditionally minimal additives | Commercial brands often use many additives and preservatives |
Health Implications and the IARC Classification
The most significant reason for public concern regarding processed meats is the 2015 classification by the International Agency for Research on Cancer (IARC), a part of the WHO. The IARC classified processed meat as a Group 1 carcinogen, meaning there is sufficient evidence that it can cause cancer in humans, specifically colorectal cancer. This places processed meats in the same hazard category as tobacco smoking and asbestos.
The cancer risk is linked to several factors associated with meat processing, including:
- N-Nitroso Compounds (NOCs): These carcinogenic compounds can form when nitrites and nitrates, often used as preservatives in processed meat, react with the body. While traditionally made biltong may not use these specific additives, the curing and salting process can still contribute to the formation of harmful substances.
- High Salt Content: Most processed meats, including biltong, tend to be high in sodium, which is linked to an increased risk of high blood pressure and other cardiovascular issues.
- High-Temperature Cooking: This is more relevant for products like bacon or sausages, but cooking methods that create certain chemicals are another factor for some processed meats. Biltong, being air-dried, avoids this specific risk.
It is important to note that the IARC's classification is based on hazard, not risk. While the risk of developing cancer from consuming processed meat remains small for an individual, it increases with the amount of meat consumed. Some experts also point out that not all processed meats carry the same level of risk, depending on the specific ingredients and preparation methods. Traditional biltong, with its minimal ingredients and lack of added nitrates, is often seen as a healthier alternative to other types of processed meats.
For a broader understanding of meat processing and its history, you can find detailed information on the Wikipedia page for processed meat. The page covers definitions, methods, and health considerations from various sources.
The Bottom Line: Biltong's Classification
At the end of the day, the answer to "Is biltong classed as processed meat?" is yes, from a technical, scientific, and regulatory standpoint, particularly by the World Health Organization. The use of curing and drying techniques to preserve the meat fits the international definition of processing. However, this classification doesn't tell the whole story about its nutritional value or the health risks involved. Traditional biltong is prepared with far fewer additives and less heat than many other products in the same category, like commercial beef jerky or hot dogs. It is a high-protein, often low-carb snack, and its health profile is much cleaner than that of more heavily processed alternatives. The key for consumers is to understand the different degrees of processing and to choose products with simpler, more natural ingredients when possible.
