AI Process Control
Hit the texture target. Every aging chamber, every batch.
SaltbyPep monitors humidity and fermentation windows in real time, predicting when your premium beef hits the target texture, so you're not relying on one veteran's feel.
The Problem
Expert feel does not scale to multiple chambers
Premium beef aging has relied on one skilled practitioner's sensory judgment for decades. That model breaks the moment you operate more than one chamber, train new staff, or need consistent results across batches.
Knowledge lives in one person
A single aging master's intuition cannot be transferred, replicated, or validated. When that person leaves, the process variance compounds immediately.
Batch variance goes unmeasured
Without continuous sensor data across humidity, CO2, and surface temperature, batch-to-batch variation cannot be diagnosed or corrected during the aging run.
Endpoint is guessed, not predicted
Cutting open a sample to check texture is destructive and late. There is no signal before the endpoint to indicate where you are in the enzyme hydrolysis window.
How It Works
Sensor to endpoint in four continuous steps
SaltbyPep connects your chamber hardware to an enzyme kinetics model, producing a real-time distance-to-endpoint signal instead of a judgment call.
The Science
The enzyme window that defines premium texture
Beef texture is determined by collagen hydrolysis kinetics: a rate-dependent enzymatic process governed by temperature, humidity, and time. SaltbyPep models that rate continuously, so you know where you are in the window before you cut.
Humidity probe readings calibrated against bovine collagen hydrolysis rate tables at 2-4C chamber conditions
Fermentation window modeling tracks Lactobacillus activity to keep surface pH in the target dry-age range
Texture endpoint prediction outputs a countdown signal grounded in published enzyme kinetics literature for premium beef cuts
The Team
Built by food process engineers
Three specialists with backgrounds in fermentation process control, industrial sensor networks, and meat science, building this to replace intuition with transferable data.
Kim Young-jae
CEO & Co-Founder
Food process engineering background with years building humidity-control systems for industrial fermentation environments. Co-founding SaltbyPep to replace expert intuition with sensor data in premium beef aging.
Shin Hae-won
CTO & Co-Founder
ML systems engineering for industrial sensor networks, building real-time process control pipelines in food and chemical manufacturing over many years.
Lim Gi-tae
Head of Food Science
Enzyme chemistry and meat science specialist with deep expertise in collagen hydrolysis kinetics and texture endpoint measurement across multiple protein processing contexts.
Join the early-access program
We are working with a small group of premium beef processors to validate endpoint prediction accuracy across different cut profiles and chamber configurations. If your operation runs dry aging at scale, we want to talk.