Table 1.
Initial and final pH and water activity (aw) of biltong beef (before processing and after 8 days of drying) made with NaCl, KCl, or CaCl2. All analyses were performed on a triplicate series of samples.
| pH of Biltong | Aw of Biltong | ||||
|---|---|---|---|---|---|
| Type of Biltong | Initial pH (Raw Beef) |
Final pH (8 Days) |
Aw Initial (Raw Beef) |
Aw Final (8 Days) Internal |
Aw Final (8 Days) Ground |
| Made using NaCl | 5.50 ± 0.04 | 5.26 ± 0.06 | 0.9865 ± 0.0054 | 0.8206 ± 0.0150 | 0.6879 ± 0.0196 |
| Made using CaCl2 | 5.38 ± 0.01 | 0.8380 ± 0.0032 | 0.6690 ± 0.0334 | ||
| Made using KCl | 5.00 ± 0.01 | 0.8276 ± 0.0141 | 0.6860 ± 0.0230 | ||