Pascalisation of meat (HPP, Hiperbaric)
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This document discusses the advantages of high pressure processing (HPP) for food products, including the elimination of micro-organisms, increased shelf-life, and supporting clean labels for sliced, diced, cooked products, dry cured products, raw meats, and ready-to-eat meals. HPP allows food companies to innovate through the use of pressure.
Pascalisation of meat (HPP, Hiperbaric)
- 1. SLICED & DICED COOKED PRODUCTS U DRY CURED PRODUCTS RAW MEATS U READY-TO-EAT MEALS
- 2. ELIMINATION OF MICRO-ORGANISMS SHELF-LIFE INCREASE U CLEAN LABEL HIPERBARIC CUSTOMERS INNOVATE THROUGH PRESSURE TO HPP ADVANTAGES