ABSTRACT
This chapter provides an overview about current and fundamental knowledge of high hydrostatic pressure (HHP) and its impact on meat and meat products is presented and some of the research findings are summarized. HHP results in varying effects on meat product texture and water retention, depending mainly on the product's form and composition, the pressure level, and the pressure/temperature combination. The main purpose of using HHP to treat meat and meat products is to improve microbial safety. The effectiveness of HHP to inactivate bacterial cells is well documented in various studies. Conditions such as the pressure level, process temperature, and holding time of the HHP treatment of food products depend on the type of microorganisms, the various ingredients, and the dispersion medium in foods. HHP also induces meat protein modifications differently than heat-induced changes.
