Biltong Often, 200 g of beef are required to make 100 g of biltong, and the process of making biltong preserves most of the protein content. Some biltong can have up to 67% protein content. Biltong's popularity has spread to many other countries, notably Canada, the United Kingdom, Australia, New Zealand, Ireland and the United States which have large South African populations, and also to India. Biltong is also produced within South African expatriate communities across the globe, for example in Germany, Ireland and even South Korea. Biltong produced in South Africa may not be imported into Britain, according to rules
Cured fish However, the production of carcinogenic nitrosamines can be potently inhibited by the use of the antioxidants Vitamin C and the alpha-tocopherol form of Vitamin E during curing. A 2007 study by Columbia University suggests a link between eating cured meats and chronic obstructive pulmonary disease. Nitrites were posited as a possible cause. The use of either compound is carefully regulated. For example, the FDA Code of Federal Regulations states that sodium nitrite may be safely used: "As a color fixative in smoked cured tunafish products so that the level of sodium nitrite does not exceed 10 parts per million (0.001