Inca ch'arki (sun‑dried meat)

Description

Sun‑dried, salted meat produced by the Inca using high‑altitude conditions.

Technical

Salt (10–15 % NaCl) creates an osmotic gradient that draws water out of muscle fibers, lowering water activity. Concurrent evaporative drying at 30–35 °C for 3–5 days further reduces free water to <10 %, while high altitude (3 500–4 000 m) and UV radiation accelerate moisture loss and inactivate surface microbes. The combined dehydration and salt preservation inhibit mesophilic and anaerobic bacterial growth, yielding a stable, protein‑rich product.

Science

Primary Reaction

osmotic dehydration coupled with evaporative drying

Sensory Profile