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Dry-Cured and Fermented Meat Products

High Pressure Processing (HPP) is a non-thermal food processing technology used to increase safety and shelf-life of dry-cured and dry fermented meat products. These products are either sliced or whole pieces, and preserve taste. For this sector, the pressure range used is between 500MPa (72,500psi) and 600MPa (87,000psi) applied at refrigerated temperature. HPP is a post-packaging preservation technology, which avoids recontamination after processing. Download to find out more.

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