The University of Wisconsin – Madison, Center for Meat Process Validation has conducted several studies; (Ingham et al. 2006, Burnham et al., 2008) concerning the fermentation and drying of certain meat products. The studies conclusively proved the food safety of low temperature (22°C) prepared biltong* (dried meat) products. In the Burnham study, harmful acid-adapted pathogens (e.g. S. aureas and L. monocytes), initially introduced as inocula, were reduced extensively after drying at lower temperatures. This proved that micro-organism activity is inhibited at low drying temperatures compared to meat dried at higher temperatures. Disinfection using UV-C light further reduces micro-organism activity and can be added as an option to any of our DRYCORE™ units. *Biltong is a South African dried meat delicacy

Further to the above, it was found that flavour is also enhanced when meat is dried at lower temperatures instead of meat dried at higher temperatures, where the natural flavour is lost due to heat destruction. This destruction is attributed to the increased oxidation of the fatty acids inside the meat samples, resulting in a negative taste experience.

A study at the University of Stellenbosch South Africa (Jones et al. 2017) recommended that biltong drying be standardised so that consistency can be obtained. Consistency in produce will create a satisfactory level of customer experience as well as an increase in expectation and brand loyalty. The DRYCORE™ units ensure proper process control, which facilitates consistency by eliminating insects, dust, secondary chemicals, and pests like rodents.