TABLE 1.
Summary of the type of dried meat according to their drying methods.
| Product | Type of meat | Ingredients | Method of drying | Ref no. |
| Biltong | - Springbok - Kudu - Gemsbok - Ostrich |
- Salt - Vinegar - Black pepper - Coriander - Brown sugar |
Hot air/sun drying | (2, 3) |
| Dried chicken | Chicken | N/A | - Superheated steam drying - Heat pump drying - Hot air drying |
(6) |
| Jerky | - Lamb - Beef - Yak |
Salt | - Air drying - Hot air drying |
(4, 5, 7) |
| Sucuk | - Beef - Water buffalo - Lamb |
- Salt - Nitrate/nitrite - Glucose - Black and red pepper - Cumin - Allspice - Garlic |
Air drying | (8) |
| Pastirma | - Beef - Water buffalo |
- Salt - Sucrose/glucose - Garlic - Red pepper |
Dry during | (8) |
| Kadid | - Beef - Lamb - Camel |
Salt | Sun drying | (9, 10) |
| Cecina | Beef Foal |
Salt | Dry curing | (11, 12) |
| Carne-de-sol | Beef | Salt | Sun drying | (1) |