Hurdle Technologies in Fermented Meat Production

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Hurdle Technologies in Fermented Meat Production

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Hurdle Technologies in Fermented Meat Production

Popis výsledku anglicky

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.

Druh

C - Kapitola v odborné knize

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Fermented Meat Products. Health Aspects.

ISBN

978-1-4987-3304-5

Počet stran výsledku

32

Strana od-do

95-126

Počet stran knihy

424

Název nakladatele

CRC Press Taylor&amp;Francis Group

Místo vydání

Boca Raton, FL 33487-2742, USA

Kód UT WoS kapitoly

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