{"id":27919,"date":"2021-01-13T17:18:15","date_gmt":"2021-01-13T16:18:15","guid":{"rendered":"https:\/\/www.hiperbaric.com\/?page_id=27919"},"modified":"2021-02-05T11:57:39","modified_gmt":"2021-02-05T10:57:39","slug":"webinar-meating-you-food-safety-and-clean-label-expectations-using-hpp","status":"publish","type":"page","link":"https:\/\/www.hiperbaric.com\/en\/hpp-technology\/hpp-resources\/webinars\/webinar-meating-you-food-safety-and-clean-label-expectations-using-hpp\/","title":{"rendered":"WEBINAR: &#8216;Meating&#8217; Your Food Safety and Clean Label Expectations Using HPP"},"content":{"rendered":"\n\t<p>Meat products have been one of the main drivers of high pressure processing (HPP) technology in the last few years, prompted by the need for improved food safety and demand for fresh, clean, ready-to-eat (RTE) and ready-to-cook (RTC) meat products.<\/p>\n<p>HPP is an effective technique to extend shelf-life maintaining freshness, keeping the flavor and nutritional qualities intact and improving food safety without the need of additivities or artificial preservatives. Deli meats, uncured ham and sausage, pulled chicken and pork, ground turkey, raw and marinated chicken and beef are among the many meat products that benefit from HPP.<\/p>\n<p><strong>In the webinar, you will learn about:<\/strong><\/p>\n<ul>\n<li>Introduction to HPP, meat market overview and HPP meat product trends<\/li>\n<li>Microorganism control using HPP for food safety and extended shelf life<\/li>\n<li>Case study presented by West Liberty Foods, manufacturer and co-packer of HPP meat products<\/li>\n<li>Q&amp;A<\/li>\n<\/ul>\n<p><strong>Language: <\/strong>English <img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/08\/icono-ingl\u00e9s-webinars-276x300.jpg\" alt=\"\" width=\"49\" height=\"49\" \/><\/p>\n\t\t<h3>Request it for free!<\/h3>\t\t\n\t\t\t<p>You will directly receive the recording of the webinar in your email<\/p>\t\t\n\t<iframe loading=\"lazy\" src=\"https:\/\/forms.marketing.hiperbaric.com\/l\/881883\/2020-10-05\/6pd8?Language=English&#038;URL=2chlDySbJAA&#038;Business_line=HPP&#038;Source_text=Meat%20Products%20Webinar%20Recording\" type=\"text\/html\" allowtransparency=\"true\" width=\"100%\" height=\"440\" frameborder=\"0\"><\/iframe> \n<h3>\n\tPanelists\n\t<\/h3>\n\t\t\t\t<img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2021\/01\/Redondo-Roberto-Peregrina-300x300.jpg\" alt=\"Redondo Roberto Peregrina\" itemprop=\"image\" height=\"300\" width=\"300\" title=\"Redondo Roberto Peregrina\" onerror=\"this.style.display='none'\"  \/>\n\t<strong>Roberto Peregrina<br \/>\n<\/strong>Hiperbaric USA CST\n\t<p><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2019\/06\/logo_Hiperbaric_RGB-small-300x86.jpg\" alt=\"\" width=\"276\" height=\"79\" \/><\/p>\n\t<p><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2021\/01\/Redondo-Vinicio-Serment-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" \/><\/p>\n<strong>Vinicio Moreno-Serment, Ph.D.<\/strong><br \/>\nHPP Applications Specialist\n\t<p><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2019\/06\/logo_Hiperbaric_RGB-small-300x86.jpg\" alt=\"\" width=\"276\" height=\"79\" \/><\/p>\n\t\t\t\t<img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2021\/01\/Redondo-Joe-Swanson-300x300.jpg\" alt=\"Redondo Joe Swanson\" itemprop=\"image\" height=\"300\" width=\"300\" title=\"Redondo Joe Swanson\" onerror=\"this.style.display='none'\"  \/>\n\t<strong>Joe Swanson<br \/>\n<\/strong>VP of Operations Quality<br \/>\n\n\t<p><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2021\/01\/WLFLogo_Horizontal_CMYK-300x44.png\" alt=\"\" width=\"300\" height=\"44\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Meat products have been one of the main drivers of high pressure processing (HPP) technology in the last few years, prompted by the need for improved food safety and demand for fresh, clean, ready-to-eat (RTE) and ready-to-cook (RTC) meat products. HPP is an effective technique to extend shelf-life maintaining freshness, keeping the flavor and nutritional&#8230;<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":24117,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_wp_rev_ctl_limit":""},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>WEBINAR: &#039;Meating&#039; Your Food Safety and Clean Label Expectations Using HPP - Hiperbaric<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hiperbaric.com\/en\/hpp-technology\/hpp-resources\/webinars\/webinar-meating-you-food-safety-and-clean-label-expectations-using-hpp\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"WEBINAR: &#039;Meating&#039; Your Food Safety and Clean Label Expectations Using HPP - Hiperbaric\" \/>\n<meta property=\"og:description\" content=\"Meat products have been one of the main drivers of high pressure processing (HPP) technology in the last few years, prompted by the need for improved food safety and demand for fresh, clean, ready-to-eat (RTE) and ready-to-cook (RTC) meat products. 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