Temperature control is crucial in the production of biltong to ensure both quality and safety. Biltong requires specific temperature ranges to effectively dry the meat while preventing bacterial growth. The ideal drying temperature typically ranges from 20°C to 30°C (68°F to 86°F). Maintaining this range ensures that the meat dehydrates properly without cooking, preserving its texture and flavour. Additionally, the environment must be kept at a low humidity level, around 50-60%, to prevent Mold and bacterial contamination. Throughout the drying process, it is essential to monitor the internal temperature of the meat, which should not exceed 40°C (104°F), to prevent the growth of pathogens like Salmonella and Escherichia coli.
Mufasa Biltong’s factory in Wangara, where all the delicious products are made, is a fully HACCP approved facility with all of the abovementioned procedures and processes in place to ensure that you as the client gets the best product made under the strictest control measures possible.
Laboratory testing plays a vital role in ensuring the safety and quality of biltong. Samples of the Mufasa Biltong’s meat are regularly taken to check for microbial contamination and to verify that the drying process has been effective. Tests include measuring water activity (aw), which should be below 0.85 to inhibit microbial growth, and conducting microbial counts to detect harmful bacteria. Additionally, chemical tests are performed to check for nitrates and other preservatives used in the curing process. These tests ensure that the biltong not only meets food safety standards but also retains its desired organoleptic properties, such as texture, flavour, and colour. By integrating stringent laboratory testing with meticulous temperature control, Mufasa Biltong can deliver a high-quality, safe product to consumers.