Articles Tagged with ''high-pressure processing''

In this video series, The National Provisioner editor-in-chief Andy Hanacek discusses trends in the industry with Jorge Izquierdo of PMMI. This episode focuses on high pressure processing (HPP) and how the industry is using it to push into new product development.

To reduce the risk of foodborne illnesses, it is crucial that meat and poultry processors focus on food safety throughout the operational cycle, and that includes the pivotal post-processing pasteurization stage.

Although a slew of systems are taking shape and likely to become more active or launch in the coming years, thermal processing still is the dominant pasteurization method for enhancing food safety in meat and poultry.

The application of pressure over time also influences the business world, and Lincoln, Neb.-based Universal Pasteurization Co. has demonstrated that with a bang over the last four years.