If you produce biltong, dry wors, viennas, polony, bacon or injected meats, shelf life and water activity (aw) are always part of the conversation.
aw Tech™ from Savour Solutions is designed to make that conversation easier.
In simple terms, it works by binding free water in your product (using glycerol) and gently lowering pH (with acetic acid). That means less “available” water for microbes to grow – without having to over-dry or overload with salt.
For biltong and semi-dried products, this can mean more predictable drying curves and fewer batch-to-batch aw surprises. In emulsion systems like viennas and polony, it helps stabilise moisture while supporting microbial control. In brined or injected meats, it supports aw targets without adversely affecting texture.
The result? Better shelf-life, improved yield, and more robust processing.
This is one of Savour Solutions best products – and it works! the yield increases in biltong are noticeable!! Look out for the the upcoming post that will give you some details of those increases…