Hurdle Technologies in Fermented Meat Production

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F16%3A43874259" target="_blank" >RIV/62157124:16270/16:43874259 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Hurdle Technologies in Fermented Meat Production
Original language description
There are manufacturing procedures that involve the progressive application of factors known as hurdles and that determine the microbial stability and safety of fermented meats and their sensory properties and nutritional value. Hurdles are applied in the production of fermented sausages that either act in the sausage batter itself (internal) or consist of influences on the external environment (external). Internal hurdles include substances with a preservative action (in particular sodium chloride and nitrites), the redox potential, competitive microflora, a low pH value and a low water activity (aw) value. The addition of salt and reduction of the redox potential are decisive in the early stage of production, i.e. in the first tens of hours. The key factors from the viewpoint of the microbial stability of the final products and, in particular, their safety are the pH value and aw value. The principal external factors include the environmental temperature and the use of smoke. Hurdles are applied to a different extent during the manufacturing of whole-muscle products (cured air-dried meat products) - the pH value of the meat used for processing, the environmental temperature, the effect of NaCl and a low aw value.
Czech name
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Czech description
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Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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