What You Need to Know
The process induces protein denaturation and limited lipid oxidation while reducing water activity below 0.6, thereby inhibiting microbial growth. Mechanical compression further expels residual moisture and creates a dense fat matrix that protects remaining proteins from oxidation. The resulting product is stable for months without refrigeration.
The Science
Primary Reaction
Thermal dehydration and mechanical compression leading to protein denaturation, limited lipid oxidation, and reduced water activity