Description
Pemmican production combines thermal dehydration of lean meat with mechanical pressing to create a high‑energy, long‑term preserved food.
Technical
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.
Science
Primary Reaction
Thermal dehydration and mechanical compression leading to protein denaturation, limited lipid oxidation, and reduced water activity
Sensory Profile
Aroma ()
earthymeatynuttydrysavorysmokygameymineralagedfatty