High pressure processing of meat

High pressure processing and meat preservation is a cost-effective way to ensure meat products are protected from pathogens such as Listeria monocytogenes, Salmonella and pathogenic E. coli. HPP is used for a wide range of meat products such as ready-to-eat deli meats, dry cured meats and sausages, and marinated raw ready-to-cook meats.

With growing concern among consumers over chemical preservatives in foods, HPP offers the possibility to grow sales due to the extension of shelf-life and quality. Since HPP allows for the reduction or elimination of preservatives, some of which contain sodium such as sodium benzoate, HPP offers companies the possibility of marketing products with a reduced sodium content. The reduction of sodium in foods, particularly in meat processed products is a major global health issue.

Lastly and most importantly, since the products are HPP treated in their final packages, the assurance of avoiding a costly product recall and damaging brand trust is a major benefit both corporately speaking and in the context of improving public health.

• Ensures post packaging food safety – protects manufacturers, food establishments, consumers
• Avoids costly product recalls and provides brand protection
• Uniform microbiological efficacy throughout the products
• Extends both refrigerated shelf life and the products’ quality attributes
• Easier to market new products – lower sodium levels, enhanced tenderness for select raw meats
• Meets import and export regulatory requirements for pathogen control