High Pressure Processing and Proteins
High Pressure Processing (HPP) is a unique food preservation method that utilizes cold water and high pressure (up to 87,000 psi) to ready-to-cook (RTC) and ready-to-eat (RTE) proteins free of pathogens without compromising flavor.
Ready-to-Cook (RTC)
Ground meats such as turkey, chicken and perhaps beef
Ready-to-Eat (RTE)
Sliced, cooked meats such as chicken, turkey, ham and beef; uncured ham and sausage
Benefits of HPP for Proteins
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Food Safety -
Shelf Life Extension -
Cleaner Labels -
Food Waste Reduction
Check out this podcast from The Cold Pressure Council and PMMI to hear more about the benefits of HPP for deli meats.
