High pressures eliminates the microorganisms like E. coli, Salmonella, Listeria and Campylobacter to help increase food safety and extend shelf life of meat products.
Over the years, the advancement in food preservation technology has been impeccable, especially when manufacturing healthier products. As a result, we can now prepare, package, and store fresh food without adding any preservatives or other chemical additives.
Innovations like high-pressure processing have become a healthier alternative to help you produce safer food and beverage products with an extended shelf-life, in this case, Meat products.
HPP is a non-thermal food processing technique based on the application of high levels of hydrostatic pressure transmitted by water. High pressures inactivates the microorganisms like E. coli, Salmonella, Listeria and Campylobacter to help increase food safety and extend shelf life of food and beverage products.
Backed-up by scienctists in Europe and USA, High-Pressure Processing is very effective in controlling all major pathogens present in meat and certainly more friendly and safe to consumers than radiation or heat.
The overall shelf-life of meats treated by HPP is longer without the need of preservatives that can be unattarative to health-consious consumers. Additionally, one of the benefits of using cold hydrostatic water is that no heat degrades the nutrients in the meats. It is one of the most advanced non-thermal methods of food preservation used today.
Smart Food Solutions FZCO, established in Dubai in 2017, is the first HPP tolling facility in the UAE and the Middle East region. The company has been helping different local food and beverage brands and even restaurants to offer safer products to their consumers.