HPP technology can effectively inhibit microorganisms and pathogenic bacteria in meat products to reduce the risk of raw food, and also slow down the speed of the action ofmycin, without worrying about Listeria, Escherichia coli, Salmonella and so on. HPP products can be stored in cold storage (0 ° C - 4 ° C) to effectively extend the product shelf life (2-5 times the original), to solve the loss of sweetness caused by freezing and the difference in taste. Maintain the quality of fresh meat products and meet EU standards.
The main advantages of HPP meat products:
- Maintain the original taste and nutrition of meat products.
- can be stored refrigerated without the need to add preservatives, significantly extending shelf life.
- Separately packaged and sterilized to avoid cross-contamination and provide safer food.
- Suitable for innovative meat product development.