ABSTRACT
High pressure processing is an effective technology to improve the safety and the shelf life of processed meat products with little or no change in the product’s quality over a reasonable storage time under specified storage conditions. Several positive outcomes can be reached using the technology in processed meat. However, the technology can produce few negative effects on the sensory properties of fresh meat. Commercial sterilization of meat products using HPP is not readily available using this technology alone. The use of other preservation hurdle technologies in addition to HPP may afford reaching this goal and process validation of such strategies should be a priority for future research targeting relevant microorganisms in appropriate food products. HPP application in meat processing is envisaged to grow further due to its ability to provide superb quality attributes and fast processing and improve the safety of meat products.
