Description
Borts is a traditional Mongolian method of air‑drying yak meat into a portable, protein‑rich snack.
Technical
The process removes water, lowering water activity below 0.6, which inhibits microbial growth. Low temperature and high altitude reduce enzymatic activity, preserving flavor. The drying concentrates proteins and lipids, leading to subtle flavor changes.
Science
Primary Reaction
Water evaporation (dehydration)
Sensory Profile
Aroma ()
earthysmokymeatydryherbalmineralgameygrassyleatheryslightly fermented