Abstract：Based on the principle of hurdle technology, main hurdle factors of Chinese traditional sausage processing are analyzed
here. Natural and synthetic bacteriostatic agents and antioxidants that have been recently developed and utilized are summarized.
Besides, the development trend of application of hurdle technology in the safety control of Chinese traditional sausage is
proposed.
龙昊；刘成国. 栅栏技术在中式香肠加工中的研究进展[J]. 肉类研究, 2011, 25(2): 45-48.
LONG Hao;LIU Cheng-guo. Advances in Research on Application of Hurdle Technology in Chinese Traditional Sausage Processing. Meat Research, 2011, 25(2): 45-48.
2011, Vol. 25 
