Meat products have been one of the main drivers of high pressure processing (HPP) technology in the last few years, spurred on by the need for improved food safety and demand for fresh, clean, ready-to-eat (RTE) foods.
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, and ground turkey, chicken and beef are among the many meat products that benefit from HPP.