Role of micro‐organisms in biltong flavour development

Abstract

When biltong, a dried salted meat product, is prepared from beef, micro-organisms are able to proliferate freely and counts of 9.8 X 10(4) to 3.8 X 10(7)/g are observed. Treating the meat with four antibiotics before production of the biltong restricted microbial growth, yet a taste panel was unable to distinguish between biltong containing high and low numbers of micro-organisms. No significant difference in the free amino acid and free fatty acid content of biltong prepared with and without antibiotics was detected although there were significant increases in these compounds during biltong production. These results suggest that micro-organisms are not involved in the development of biltong flavour and microbial inhibitors may thus be added to the meat as a preservative agent without affecting the development of the biltong flavour, taste and aroma.