Скачать или смотреть Hurdle Technology Explained in Salami Type Sausage

In this video, I am going to explain salami type fermented sausage by explaining how the hurdles are working to develop a shelf stable product. In this example, I am going to explain how different stages of fermentation or ripening lead to a stable food product. There are four stages in the ripening process. In the initial stage, the main hurdles are salt and nitride, and uniform mixing. In the stage 2, the hurdle is the reduced redox potential (Eh) (i.e. low oxygen). In the stage 3, competitive microflora and reduced pH. In the final stage 4, low water activity is the main hurdle. I am going to provide extended explanations of each stage and to identify what needs to be done in the future research.

Leistner, L., Gould, G. 2002. Hurdle Technologies Combination Treatments for Food Stability, Safety and Quality. Kluwer Academic, New York. pp 194.