{"id":22553,"date":"2020-01-17T00:00:00","date_gmt":"2020-01-16T23:00:00","guid":{"rendered":"https:\/\/www.hiperbaric.com\/2020\/01\/17\/hiperbaric-showcased-hpp-benefits-for-meat-products-at-ippe-2020\/"},"modified":"2020-09-18T10:40:42","modified_gmt":"2020-09-18T08:40:42","slug":"hiperbaric-showcased-hpp-benefits-for-meat-products-at-ippe-2020","status":"publish","type":"post","link":"https:\/\/www.hiperbaric.com\/en\/hiperbaric-showcased-hpp-benefits-for-meat-products-at-ippe-2020\/","title":{"rendered":"Hiperbaric showcased HPP benefits for meat products at IPPE 2020"},"content":{"rendered":"

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Hiperbaric attended the International Production & Processing Expo (IPPE), the world\u2019s largest annual event in the poultry, meat and feed industry, which took place in Atlanta, GA, USA on January 28th<\/sup> \u2013 30th<\/sup>, 2020. A wide range of international decision-makers attend this annual event to network and became informed on the latest technological developments and issues facing the industry. With recalls becoming an increasingly growing pain amongst meat manufacturers, Hiperbaric plans to present how High Pressure Processing (HPP) can be leveraged as an effective strategic option against foodborne pathogens.\u00a0<\/strong><\/p>\n

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According to PIRG, overall recalls since 2013 increase by 10 percent, but recalls of the most hazardous meat and poultry products rose 83 percent during the same time frame. This increase in recalls not only poses a financial threat to food manufacturers and processors, but a serious health concern to consumers of meat products.<\/p>\n

With the International Production & Processing Expo (IPPE)<\/a> being the world\u2019s largest annual poultry, meat and feed industry event of its kind, Hiperbaric has decided to attend this year\u2019s event, which will be held in Atlanta, GA, USA on January 28th<\/sup> \u2013 30th<\/sup>, 2020. The expo will display new technology, equipment, supplies, and services used in the production and processing of eggs, meat, and poultry. Hiperbaric will be showcasing their High Pressure Processing (HPP) technology and how meat manufacturers and processors can protect themselves and their consumers from any potential ill-borne illness.<\/p>\n

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High Pressure Processing for Meat<\/h2>\n

High Pressure Processing (HPP) is the only non-thermal preservation technology for the meat industry that meets the high-standard requirements of both manufacturers and consumers: premium quality, clean label, food safety and extended shelf-life.<\/p>\n

HPP eliminates harmful food-borne pathogens and spoilage microorganisms by holding meat products under high hydrostatic pressure up to 600 MPa \/ 87,000 psi (about 5 times greater than the pressure exerted at the deepest part of the ocean), which in turn helps reduce or eliminate the need of chemical preservatives.<\/p>\n

Unlike chemical and thermal technologies that can hinder flavor, vitamins, and nutrients, HPP is a non-thermal process, only relying on cold water and high pressure that is applied uniformly, allowing for foods to retain their original shape.<\/p>\n

HPP can be applied to several meat products including raw meats, poultry products, cooked meat products and deli meats, and meat-based pet food.<\/p>\n

Raw Meats<\/strong><\/p>\n

The application of HPP technology on raw patties and marinated meat products allows the control of spoilage microorganisms such as coliforms and lactic acid bacteria and meat-borne pathogens such as Salmonella spp., Escherichia coli<\/em>, Campylobacter spp. <\/em>and Listeria monocytogenes.<\/em><\/p>\n

Cooked Meat Products and Deli Meats<\/strong><\/p>\n

HPP is a post-packaging preservation technology that significantly reduces the risk associated with cross-contamination of pathogen Listeria monocytogenes<\/em> in a wide variety of ready-to-eat meat and poultry products such as cooked hams, sausages, meat and poultry strips and other deli meats.<\/p>\n

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Poultry Products<\/strong><\/p>\n

HPP meets the high quality and safety standards of poultry meat manufacturers. Whole pieces, slices or chunks of cooked chicken or turkey benefit from the shelf life extension that HPP provides. In addition, there is no need for chemical preservatives and food safety is also achieved since HPP effectively controls Salmonella spp<\/em>. and Campylobacter spp<\/em>. In addition, many retailers are beginning to leverage HPP on pulled\/shredded chicken to eliminate rotisserie recovery through an ehancement of food safety and extended shelf-life.<\/p>\n

Meat-Based Pet Food<\/strong><\/p>\n

Food safety authorities require food for animals to be safe to eat, produced under sanitary conditions and free or harmful substances. HPP technology can provide safe pet food, with the original taste and high nutritional quality.<\/p>\n