Description
Traditional Persian dried meat preserved with salt and saffron, inhibiting oxidation and microbial growth.
Technical
High‑salt (10–15 % w/w) lowers water activity below 0.6 while saffron’s crocin and safranal act as antioxidants that suppress lipid oxidation at 60–70 °C. The combined treatment also reduces surface pH to ~5.8, further inhibiting proteolytic enzymes and spoilage microbes, extending shelf‑life for weeks without refrigeration.
Science
Primary Reaction
salt‑induced water‑activity reduction and saffron‑antioxidant inhibition of lipid oxidation
Sensory Profile
Aroma ()
earthyfloralsaffronsavorywoodymetallic (from iron-rich meat)caramelized (from Maillard reaction)
Origin & History
Civilization