The technology ensures the post-packaging destruction of spoilage micro-organisms (coliforms, lactic acid bacteria) and pathogens (especially Listeria monocytogenes) of raw minced meats, sliced and diced dry cured or cooked hams, ready-to-eat meat meals, poultry cuts and sausages.
A majority of HPP meats are regular products (with chemical preservatives) which are processed under pressure in their final commercial package to achieve:
- a shelf-life extension (multiplied by two or three, compared to the same product non-pressure processed which is kept at the same temperature of storage),
- a better sensorial quality up to the end of the shelf-life,
- a reduction recall risks due to possible pathogen adulteration.
Nevertheless, one of the main interests of the technology is that it allows chemical preservative/salt reduction or removal, keeping an acceptable commercial shelf-life (one to two months) without compromising food safety. This has open a premium market for HPP in the field chemical preservative-free meat products, especially organic ones, with a “clean label”.
Several approvals have been given by the French Food safety authorities for HPP meat products commercialization, so pressure processed meats (and HPP food in general) are no more considered as novel foods in Europe.