Tag: Moisture reduction

During the process of drying meat into biltong, a significant amount of weight is lost, with a common estimate being 50% or more due to moisture evaporation. This critical dehydration process is what concentrates the meat's flavor, minerals, and protein content.

According to the World Health Organization (WHO), over 600 million people fall ill each year from eating contaminated food. To combat this, a variety of preservation methods, from ancient techniques to modern innovations, are used to inhibit bacterial growth in food. The core principle relies on controlling the key factors that bacteria need to thrive: food (nutrients), acidity, temperature, time, oxygen, and moisture, often remembered by the acronym FATTOM.