Biltong biltong was made during the cold winters of the South African Highveld for best results. The cold, dry air typically dried out the biltong much more effectively, and in the best possible food safety environment. Mould and bacterial risk are at a natural minimum, and thicker biltong cuts can be hung to dry slowly for a richer texture, fuller flavor and dark colour. Heat has only been introduced into the process in recent years, and traditional biltong makers maintain that heat makes for an inferior end result. Due to increased risk of bacterial and fungal growth, the heated method, such
Meat a view to improving meat production. The animals which are now the principal sources of meat were domesticated in conjunction with the development of early civilizations: Other animals are or have been raised or hunted for their flesh. The type of meat consumed varies much between different cultures, changes over time, depending on factors such as tradition and the availability of the animals. The amount and kind of meat consumed also varies by income, both between countries and within a given country. Modern agriculture employs a number of techniques, such as progeny testing, to speed artificial selection by breeding animals