Raw Meat: High Pressure Processing (HPP) can effectively deactivate microorganisms and pathogens in meat to reduce the risks of consuming raw food. It can also extend shelf-life by slowing down the effects of enzyme activities without the loss of quality from freezing or traditional sterilization processes. In addition to a value-added quality, HPP also helps protect a company’s reputation by offering a consistent devotion to healthy foods.

RTE Meat: High pressure processed meats retain their original sensory qualities such as texture, color and nutritional content throughout their shelf-life. HPP can also be more than double the shelf-life of products using alternatives. It is a post-package pasteurization that does not merely treat the surface of a product, but is effective throughout the product package regardless of its size or shape. HPP can also reduce the reliance of coloring agents and preservatives while more than doubling the shelf-life. With this technology, new products that are natural, low in fat, sodium, and oils.