Meat products have been the main drive of HPP technology in the last years. High Pressure Processing is the most viable step to extend shelf-life keeping freshness, maintaining high sensorial and nutritional qualities and improving food safety without the need of additives or artificial preservatives.

Sliced ham, turkey or chicken cuts, ready-to-eat products, whole pieces of cured ham, these are only some examples of products processed by HPP that can be found right now in international markets.

Meat products videos

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For more information please download HPP Meat products pdf

PDF - HPP Meat products

PDF - HPP Raw meat

PDF - HPP Raw poultry meat

PDF - HPP Cured meat products.

Some HPP product examples

The main advantages provided by High Pressure Processing to meat products are:

  • Extended shelf life-Quality. Extends shelf life with no effect on flavour or nutrients.
  • No need of adding preservatives to the product. Elimination of vegetative pathogens and spoiling organisms. Cross contamination is not possible because HPP is an after packaging intervention.
  • Export and expansion to the highest quality demanding countries (USA, Japan, etc.)
  • Brand protection. Complete food safety of ready to eat meat products. No need to concern about Listeria, E. coli, Salmonella… Ideal for sliced and diced meats.
  • Innovative Meat Products development. New, safe, functional products - such as low salt or Omega 3 added – can be developed.
  • The process is suitable for both: vacuum-packed and modified atmosphere packaging (MAP).

High Pressure Processing customers:


Scientific Literature

  • Hayman, M. M.; Baxter, I.; O’riordan, P. J. & Stewart, C. M. Effects of high-pressure processing on the safety, quality, and shelf life of ready-to-eat meats. Journal of Food Protection 2004, 67(8), 1709–1718
  • Jofré, A.; Aymerich, T.; Grèbol, N. & Garriga, M. Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products. LWT-Food Science and Technology 2009, 42(5), 924–928.
  • Hugas, M.; Garriga, M. & Monfort, J. M. New mild technologies in meat processing: high pressure as a model technology. Meat Science 2002, 62(3), 359–371.