The Platform
Sensor to endpoint. Real-time. Every chamber.
SaltbyPep integrates directly with your aging chamber hardware, runs continuous enzyme kinetics modeling on the sensor stream, and outputs an actionable endpoint countdown instead of a judgment call.
How It Works
Three-stage process control, continuously
From raw sensor signal to actuator adjustment, the entire pipeline operates without human intervention unless the model flags a deviation worth your attention.
Aging Profiles
Cut-specific enzyme profiles for precise endpoint targeting
Different cuts hydrolyze at different rates. SaltbyPep ships with validated aging profiles for the major premium beef cuts, and learns from each batch run to narrow prediction error over time.
- Ribeye and striploin dry-age profiles
- Hanwoo, wagyu, and prime-grade variants
- Wet-age lactobacillus window tracking
- Custom profile training from your batch history
Analytics
Every batch, fully instrumented
SaltbyPep logs the complete sensor history of every aging run. Batch comparison, deviation audit, and parameter correlation are available without exporting a spreadsheet.
Ready to instrument your aging program?
We are onboarding a small group of premium beef processors. Tell us about your chambers, cuts, and current batch size, and we will show you the endpoint accuracy SaltbyPep can deliver on your specific operation.