Biltong is a great South African snack. If you manufacture biltong, you will know there is always a fine balance between getting the taste right, getting the moisture content right and not letting it dry out too much. Then there is always that white film that forms on the surface as it dries out – which makes it not “so Lekker” from an authentic point of view.
It turns out, that this white film is an amino acid called tyrosine. The reason we know is that we had some scientific research done to determine what it was. And because we knew what it was, we could create an intervention that sorts it out.
So now it is possible to make biltong that tastes great AND looks great.