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. 2020 Oct 29;9(11):1570. doi: 10.3390/foods9111570

Figure 1.

Figure 1

Sampling biltong for salt ion analyses: (A) representative in-house manufactured biltong after 8 days of drying showing the inside of dried beef muscle tissue (left) and retention of surface seasoning (right); (B) finely ground biltong samples to be mixed in water for ion analysis.