Food Processing
White paper

Maximize food safety and shelf-life for RTE meat products with high pressure processing (HPP)

Variety of ready to eat meat products including ham and sausages.

The ready-to-eat (RTE) meat market is expanding, driven by demand for convenient, high-protein foods, but foodborne pathogens like Salmonella, Listeria, and E. coli pose serious safety challenges. High Pressure Processing (HPP) is a highly effective post-lethality treatment that inactivates these pathogens without impacting product quality or nutrition. HPP extends shelf life, ensures safety, and reduces the need for chemical preservatives, meeting consumer demand for natural, high-quality foods.

Related links

Share:

Related content

Variety of ready to eat meat products including ham and sausages.
White paper

Maximize food safety and shelf-life for RTE meat products with high pressure processing (HPP)

Brochure

HPP QIF 600L – the world’s largest HPP press ready for high production demand

Raw seafood
Brochure

HPP Supporting Seafood

Fresh Juices & Health Shots with Quintus HPP Press
White paper

Ensure food safety for fresh juices and health shots with HPP

Minimizing the risk of foodborne pathogens in raw meat-based pet food with high-pressure processing (HPP)
White paper

Minimizing Risk of Foodborne Pathogens in Raw Meat-based Pet Food with High-Pressure Processing (HPP)

HPP In-House HPP vs Outsourcing
White paper

HPP In-House vs HPP Outsourcing

This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.