Hurdle Technology

S. E. Gragg; M. M. Brashears

doi:10.1016/B978-0-12-384731-7.00134-3

Hurdle Technology

S. E. Gragg, M. M. Brashears

Animal and Food Sciences

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

3 Scopus citations

Abstract

Combining food preservation hurdles (i.e., a_w, temperature, and pH) is a synergistic approach to preservation, referred to as hurdle technology. A strategic combination of hurdles leads to metabolic exhaustion and disruption of cellular homeostasis, thereby controlling microbial populations in a product. Hurdle technology is utilized in a sequential fashion during animal harvest and continued throughout processing to the packaging and storage of meat products. By implementing multiple hurdles at various processing steps, microbial safety is achieved and meat quality is effectively preserved.

Original language	English
Title of host publication	Encyclopedia of Meat Sciences
Publisher	Elsevier Inc.
Pages	345-347
Number of pages	3
ISBN (Electronic)	9780123847317
ISBN (Print)	9780123847348
DOIs	https://doi.org/10.1016/B978-0-12-384731-7.00134-3
State	Published - Jan 1 2014

Keywords

Food
Homeostasis
Hurdle technology
Hurdles
Meat
Metabolic exhaustion
Multitarget preservation
Preservation
Quality
Safety
Shelf-stable
Spoilage
Stress Reactions

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10.1016/B978-0-12-384731-7.00134-3

Cite this

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title = "Hurdle Technology",

abstract = "Combining food preservation hurdles (i.e., aw, temperature, and pH) is a synergistic approach to preservation, referred to as hurdle technology. A strategic combination of hurdles leads to metabolic exhaustion and disruption of cellular homeostasis, thereby controlling microbial populations in a product. Hurdle technology is utilized in a sequential fashion during animal harvest and continued throughout processing to the packaging and storage of meat products. By implementing multiple hurdles at various processing steps, microbial safety is achieved and meat quality is effectively preserved.",

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AU - Gragg, S. E.

AU - Brashears, M. M.

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N2 - Combining food preservation hurdles (i.e., aw, temperature, and pH) is a synergistic approach to preservation, referred to as hurdle technology. A strategic combination of hurdles leads to metabolic exhaustion and disruption of cellular homeostasis, thereby controlling microbial populations in a product. Hurdle technology is utilized in a sequential fashion during animal harvest and continued throughout processing to the packaging and storage of meat products. By implementing multiple hurdles at various processing steps, microbial safety is achieved and meat quality is effectively preserved.

AB - Combining food preservation hurdles (i.e., aw, temperature, and pH) is a synergistic approach to preservation, referred to as hurdle technology. A strategic combination of hurdles leads to metabolic exhaustion and disruption of cellular homeostasis, thereby controlling microbial populations in a product. Hurdle technology is utilized in a sequential fashion during animal harvest and continued throughout processing to the packaging and storage of meat products. By implementing multiple hurdles at various processing steps, microbial safety is achieved and meat quality is effectively preserved.

KW - Food

KW - Homeostasis

KW - Hurdle technology

KW - Hurdles

KW - Meat

KW - Metabolic exhaustion

KW - Multitarget preservation

KW - Preservation

KW - Quality

KW - Safety

KW - Shelf-stable

KW - Spoilage

KW - Stress Reactions

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DO - 10.1016/B978-0-12-384731-7.00134-3

M3 - Chapter

AN - SCOPUS:85018606703

SN - 9780123847348

SP - 345

EP - 347

BT - Encyclopedia of Meat Sciences

PB - Elsevier Inc.

ER -

Hurdle Technology

Abstract

Keywords

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