Maximum product safety. HPP deli meat products.
Gentle sterilization – fresh appearance
The high-pressure processing of deli meat and sausage products destroys pathogens and fungi without heat. Vitamins, flavors and colors are preserved. No additives are used, so the product stays clean and natural. That makes high-pressure processing ideal for extending the shelf life of deli meats and hams, whether packaged as slices, cuts or whole sausages.
Proven technology saves costs
Numerous meat-processing companies around the world are already using high-pressure processing for the safe and gentle treatment of products worth billions of euros. The extended shelf life of their products means they can also access new export markets. Increased microbiological safety reduces the risk of cost-intensive product recalls.
Maximum product safety also with modified atmosphere packaging (MAP)
Foods are treated in their final packaging. So meeting hygienic requirements is easy, because there is no risk of recontamination. The process is suitable for both vacuum and modified atmosphere packaging (MAP). A controlled decompression technique has been developed to protect both the packaging and the product.