Physicochemical and microbiological characteristics of biltong, a traditional salted dried meat of South Africa

Petit Thomas, Caro Yanis, Petit Anne-Sophie, Santchurn Sunita Jeewantee, Collignan Antoine. 2014. Physicochemical and microbiological characteristics of biltong, a traditional salted dried meat of South Africa. Meat Science, 96 (3) : pp. 1313-1317.

Journal article ; Article de revue à facteur d'impact
[img] Published version - Anglais
Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.
Petit-2014-Physicochemical and microbiological.pdf

Télécharger (720kB) | Request a copy

Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY

Abstract : The microbiological and physicochemical characteristics of several commercial beef, kudu and springbok biltong samples from South Africa were assessed in this study. Analysis of samples allowed their differentiation into 'dry' and 'moist' samples. Dry biltong showed low moisture content (21.5–25.3 g/100 g), a low water activity (0.65–0.68) and a high salt content (5.5–7.9 g/100 g), while moist biltong showed a higher moisture content (35.1–42.8 g/100 g), a higher water activity (0.85 to 0.89) and a lower salt content (3.8–5.6 g/100 g). The pH value did not vary significantly between both groups (5.00–6.26). The results showed that dry biltong presented a low total plate count (TPC) content, a high level of lactic acid bacteria (LAB) and a high level of d-lactic acid as compared to moist biltong. These results suggest that dry biltong complies with the standard hygienic quality (TPC < 7 log cfu/g in agreement with the Food Standards Agency), while moist biltong samples generally showed a low content of d-lactic acid and a low ratio LAB/TPC. (Résumé d'auteur)

Mots-clés Agrovoc : Viande séchée, Viande salée, Viande bovine, Propriété physicochimique, Qualité, Analyse microbiologique, Préservation des aliments, Fermentation, Technologie traditionnelle, Boeuf, Antilope, Enquête

Mots-clés géographiques Agrovoc : Afrique du Sud

Mots-clés libres : Biltong, Physicochemical properties, South Africa, Dried meat, Fermented, Food, Food preservation, Microbiological characteristics

Classification Agris : Q04 - Food composition
Q02 - Food processing and preservation

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Petit Thomas, Université de la Réunion (REU)
  • Caro Yanis, Université de la Réunion (REU)
  • Petit Anne-Sophie, Université de la Réunion (REU)
  • Santchurn Sunita Jeewantee, University of Mauritius (MUS)
  • Collignan Antoine, CIRAD-PERSYST-UMR Qualisud (ZAF)

Source : Cirad-Agritrop (

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2021-04-27 ]