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Properties of Water in Foods pp 309–329Cite as

Hurdle Technology Applied to Meat Products of the Shelf Stable Product and Intermediate Moisture Food Types

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Part of the book series: NATO ASI Series ((NSSE,volume 90))

Abstract

In the past our laboratory has studied theoretical aspects of water activity (aw) in relation to the microbiology of meat and meat products in high- and intermediate-moisture ranges (14, 15, 16, 17, 21), and developed instrumentation for measurement of aw (28, 29). The results obtained were used to improve preservation methods for meat products in relation to energy conservation and nitrite reduction (19, 20). The applied aspects of aw in meat preservation are now pursued further, by investigating Shelf Stable Products (SSP) and Intermediate Moisture Foods (IMF), which are meat products of industrialized and developing countries, respectively. Both SSP and IMF are based on hurdle technology.

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Authors
  1. L. Leistner
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Editor information

Editors and Affiliations

  1. Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l’Alimentation, Université de Dijon, Dijon, France

    D. Simatos

  2. Institut National de la Recherche Agronomique, Nantes, France

    J. L. Multon

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© 1985 Martinus Nijhoff Publishers, Dordrecht

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Leistner, L. (1985). Hurdle Technology Applied to Meat Products of the Shelf Stable Product and Intermediate Moisture Food Types. In: Simatos, D., Multon, J.L. (eds) Properties of Water in Foods. NATO ASI Series, vol 90. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5103-7_19

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  • DOI: https://doi.org/10.1007/978-94-009-5103-7_19

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-8756-8

  • Online ISBN: 978-94-009-5103-7

  • eBook Packages: Springer Book Archive

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