High hydrostatic pressure processing (HPP) is an all-new “non-thermal” conservation technology that consists of continuously subjecting foods to high levels of pressure through water for certain periods of time with the initial objective of inactivating pathogenic and altering micro-organisms. The main advantage of high pressure processing is maintaining all the sensorial and nutritional characteristics of the treated product. This technology makes it possible to develop a new generation of quality products with a higher useful life than those traditionally produced; in other words, products with added value. For these reasons, many products are already on the market which are being processed using this technology such as juice, ready-to-eat dishes, sauces, etc.
Meat products were the main HPP processed products and many products are still being commercialised.
For cured meat products, the purpose of HPP processing would be to improve food safety due to the inactivation of pathogenic micro-organisms without altering the original characteristics so as to increase their useful life and for exportation to other markets. In this case, the inactivation of pathogens such as Listeria monocytogenes is of great interest. This pathogen may be present on the surface of the product and may reach the packaged product through the deboning process or cross-contamination.
Some traditional meat products will be processed using high hydrostatic pressure technology. Specifically, work will be done on cured Iberian and Alentejo pork products (ham, loin and fermented cured meats: salchichón and chorizo sausages) to increase their commercialisation time and improve food safety.
Coordinated by: CICYTEX
Participating partners: CICYTEX, IPBeja and CATAA
Collaboration from: University of Extremadura, Montesano, Dehesa Serrana, Señorío de Montanera, Hiperbaric, SEL, FERCARNES.
Activity Coordinator: Rosario Ramírez Bernabé (CICYTEX) | email@example.com