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 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

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 shelf-life extension

ham

  • APC
  • Y&M
  • Lactic
  • Coliform

X: Storage (days)

Y: Log CFU/g

Data source: Avure Technologies Inc., Kent, WA USA

Juices and beveragesCase Study