Description
Mongolian air‑dried meat is a traditional preservation method that uses low‑temperature, low‑humidity drying and salt to reduce water activity below 0.6, inhibiting microbial growth while preserving protein integrity.
Technical
During drying, salt draws water out of muscle cells via osmosis, lowering water activity and creating an environment hostile to mesophilic bacteria. Protein denaturation occurs gradually at 0–10 °C, maintaining tenderness, while the limited moisture and temperature suppress Maillard browning. The resulting product is a lean, high‑energy food with minimal chemical changes.
Science
Primary Reaction
Osmotic dehydration and water activity reduction
Sensory Profile
Aroma ()
earthysmokysaltydried meatgameymineralslightly fermented
Origin & History
Civilization