Processing of beef using a Biltong process

Biltong is a traditional salted and dried meat product from South Africa, usually made from beef or venison. During the drying process, the lamellas undergo physicochemical and microbiological changes, which contribute to the elaboration of the organoleptic and sanitary qualities of the products. The aim of this work was to study and compare the evolution of some physicochemical (mass, water activity, salt content, pH and D- and L-lactic acid content) and microbiological (lactic acid bacteria and total aerobic mesophilic bacteria) properties of beef prepared according to a Biltong type recipe, during drying in an artisanal climatic chamber. The results of the physicochemical and microbiological analyses of the samples, three days after drying, led to the manufacture of stable and food-grade meat products. The organoleptic characteristics of the products show that the products prepared in the laboratory differed slightly from the commercial Biltong in terms of a less pronounced odor, salty taste and acidity.