What You Need to Know
The process removes water from muscle proteins, concentrating nitrogenous compounds and stabilizing the protein matrix. Rendered triglycerides are melted and then re‑solidified around the protein, creating a low‑water‑activity composite that resists microbial growth and lipid oxidation. Optional berries contribute phenolic antioxidants that further protect the fat from rancidity.
The Science
Primary Reaction
Thermal dehydration of muscle proteins and controlled rendering of triglycerides