{"id":37939,"date":"2024-11-07T09:12:12","date_gmt":"2024-11-07T08:12:12","guid":{"rendered":"https:\/\/quintustechnologies.com\/knowledge-center\/food-safety-shelf-life-rte-meat-hpp\/"},"modified":"2025-12-02T09:02:18","modified_gmt":"2025-12-02T08:02:18","slug":"food-safety-shelf-life-rte-meat-hpp","status":"publish","type":"knowledge-center","link":"https:\/\/quintustechnologies.com\/fr\/knowledge-center\/food-safety-shelf-life-rte-meat-hpp\/","title":{"rendered":"Maximiser la s\u00e9curit\u00e9 alimentaire et la dur\u00e9e de conservation des produits carn\u00e9s pr\u00eats \u00e0 consommer gr\u00e2ce au traitement \u00e0 haute pression (HPP)"},"content":{"rendered":"<p>Le march\u00e9 de la viande pr\u00eate \u00e0 consommer se d\u00e9veloppe, stimul\u00e9 par la demande d&rsquo;aliments pratiques et riches en prot\u00e9ines, mais les agents pathog\u00e8nes d&rsquo;origine alimentaire tels que Salmonella, Listeria et E. coli posent de s\u00e9rieux probl\u00e8mes de s\u00e9curit\u00e9. Le traitement \u00e0 haute pression (HPP) est un traitement postl\u00e9talit\u00e9 tr\u00e8s efficace qui inactive ces agents pathog\u00e8nes sans nuire \u00e0 la qualit\u00e9 ou \u00e0 la nutrition du produit. Le traitement par haute pression prolonge la dur\u00e9e de conservation, garantit la s\u00e9curit\u00e9 et r\u00e9duit le besoin de conservateurs chimiques, r\u00e9pondant ainsi \u00e0 la demande des consommateurs pour des aliments naturels et de haute qualit\u00e9.  <\/p>\n","protected":false},"featured_media":34599,"menu_order":0,"template":"","knowledge-center_materials":[615],"knowledge-center_processes":[357],"knowledge-center_language":[136,135],"knowledge-center_type":[559],"knowledge-center_industry":[348],"knowledge-center_topic":[349],"class_list":["post-37939","knowledge-center","type-knowledge-center","status-publish","has-post-thumbnail","hentry","knowledge-center_materials-autre","knowledge-center_processes-pascalisation-a-haute-pression","knowledge-center_language-chinese","knowledge-center_language-english","knowledge-center_type-white-paper-fr","knowledge-center_industry-aliments-et-boissons","knowledge-center_topic-traitement-des-aliments"],"acf":[],"_links":{"self":[{"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center\/37939","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center"}],"about":[{"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/types\/knowledge-center"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/media\/34599"}],"wp:attachment":[{"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/media?parent=37939"}],"wp:term":[{"taxonomy":"knowledge-center_materials","embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_materials?post=37939"},{"taxonomy":"knowledge-center_processes","embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_processes?post=37939"},{"taxonomy":"knowledge-center_language","embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_language?post=37939"},{"taxonomy":"knowledge-center_type","embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_type?post=37939"},{"taxonomy":"knowledge-center_industry","embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_industry?post=37939"},{"taxonomy":"knowledge-center_topic","embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_topic?post=37939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}