UGANDA
SCIENTISTS DEVELOP NEW DRIED MEAT METHOD
Scientist at the Universtity of Makerere in Uganda, have developed a new method of meat-preserving, which is utilizing high technology according to Dr William Kyamuhangire, the food scientist who led the study.
The technology reduces the meat by around 50pc, leaving a ready to eat meat, similar to South African Billtong or Australian Beef Jerky.
The Doctor said the new technology enables the meat to be processed at small commercial levels, it also has a long shelf life, ideal for the African climate.
The only other dried meat currently sold in the supermarkets of Kampala, the capital, is Billtong imported from South Africa.
For centuries the people of Uganda have been preserving meat by smoking it, however the finished product is not fit for safe human consumption.
The new process is in keeping with new world health standards.
