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Hurdle technology for Bruhwurst

Hurdle technology for Bruhwurst

Fleischwirtschaft 84(6): 46-47

Use of hurdle technology to minimize contamination risk and prevent microbial growth in Bruhwurst (boiled sausage) is discussed. Types of hurdle considered include appropriate control of heat treatment (F10/70 values); low cooling and storage temperatures; low aw; pH control; vacuum packaging; use of preservatives (e.g. nitrites); and factory hygiene measures.

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Accession: 004188685

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