AI-Driven Flavor Technology for Dry-Aged Duck

Exhibitor: NATIONAL YANG MING CHIAO TUNG UNIVERSITY

Booth No: N327A

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The spin-off startup of National Ocean Taiwan University-Shannong Intelligent Aging Co., Ltd., offer Smart Flavor Dry-Aged Duck technology. It utilizes intelligent monitoring technology to precisely control temperature, humidity, and airflow, creating a stable aging environment. By applying selected microbial strains and enzymes, it breaks down duck proteins and fats to enhance tenderness and flavor, delivering rich duck aroma and natural sweetness. This technology significantly shortens aging time while improving consistency, marking a major breakthrough in innovative duck processing and high-value meat production.

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AI-Driven Flavor Technology for Dry-Aged Duck

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