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| Advances in Research on Application of Hurdle Technology in Chinese Traditional Sausage Processing |
| LONG Hao;LIU Cheng-guo |
| College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China |
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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.
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2011, Vol. 25 
