Case study no.3
Ready-to-eat meat
Consumers expect ready-to-eat meat not only to be safe but also to have fresh, just-prepared appearance and this is the most natural way possible. HPP not only reaches these expectations, but also allows increased distribution of ready-to-eat meat to a larger territory.
By reducing the level of harmful pathogens as well as minimising enzymatic activity, ready-to-eat meats retain the sensory qualities, texture, color and nutritional content while increasing 3 times the product’s shelf life.
HPP technology is a post-packaging process, which adds food safety assurance to treated products.
![hpp-cas-salami hpp-cas-salami](http://naturalhpp.com/wp-content/uploads/bfi_thumb/hpp-cas-salami-nivgf3gcf368431ijl19yiy0t8qhvzxme6udqdhr9g.jpg)
HPP quality extension
in RTE meats
- Standard Process w/preservatives
- HPP
X: Shelf-life (weeks) Y: Quality index / Data source: Avure Technologies Inc., Kent, WA USA
![hpp-cas-proscuitto hpp-cas-proscuitto](http://naturalhpp.com/wp-content/uploads/bfi_thumb/hpp-cas-proscuitto-nivgf3gcf364fhx55w2mtnamccm524z7iynkkfx28g.jpg)
Effects of HPP on
L. monocytogenes in RTE meats
- Roast beef, non-HPP
- Roast beef, HPP
- Turkey deli meat, non-HPP
- Tukey deli meat, HPP
- Hot dogs
X: Storage (days)
Y: Log CFU/g
Data source: Avure Technologies Inc., Kent, WA USA
![hpp-cas-jambon hpp-cas-jambon](http://naturalhpp.com/wp-content/uploads/bfi_thumb/hpp-cas-jambon-nivgf1ko1f3ngv48uk80tjf3mgzrglq5pxjertkjlw.jpg)
HPP shelf-life extension
ham
- APC
- Y&M
- Lactic
- Coliform
X: Storage (days)
Y: Log CFU/g
Data source: Avure Technologies Inc., Kent, WA USA