Fence In Traditional Chinese Meat Processing Research

Previously hurdle technology,i.e.,a combination of preservation methods,was used empirically without much knowledge of the governing principles. Since about 20 years the intelligent application of hurdle technology became more prevalent,because the principles of major preservative factors for foods,e.g.,H or t,pH,a,Eh,c. f. and Pres.,and their interactions,became better known. The most important hurdles commonly used in food preservation,either applied as "process" or "additive" hurdles,are H (high temperature,F value),t (low temperature),a (water activity),pH (acidity),Eh (redox potential),c. f. (competitive micro-organisms,e.g.,lactic acid bacteria),and pres. (preservatives e.g.,nitrit,sorbate,sulfite). Recently,the influence of food preservation methods on the physiology and behaviour of microorganisms in foods,i. e. their homeostasis,metabolec exgaustion,stress reactions,are taken into account,and the novel concept of imaginary balance and multitarget food preservation emerged.The most important traditional Chinese meat products are IMF ,e. g.,Cured Meats (Van La Products),Raw Ham (Huo Tui),Dried Meat Products (Rou Can,Rou Pu. ,Rou Song),and Dry Sausage (La Chang) . The characteristic of traditional Chinese meat products are their relatively simple method of manufacture,their typical flavour and the fact that they can be stored for a long time without refrigeration. The microbiological stability of Chinese meat products are based on technologies which have been developed over the centuries.Now that their principles have become known hurdle technology can be used to optimize sensory quality whilst retaining the microbiological stability safety of classical products.In the present contribution a brief introduction is given on the potential hurdles for foods,especially the product properties of traditional Chinese IMF meat products ,the hurdle effect,and the hurdle technology,and their Optimization by Mean of Hurdle Technology.