Emerging Technologies for Food Processing, 2nd Edition

3.5. Pressure-Assisted Processes Applied to Meat and Seafood

3.5.1. Commercial Application of Pressure-Treated Meat and Seafood

The diversity of pressure-treated food products has increased concomitantly with the number of installations. In fact, more than 190 high-pressure installations were counted worldwide in 2012 (Hiperbaric, 2012). For meat and meat products, HPP is mainly used for its effects on spoilage flora (Duranton et al., 2012a) and on pathogens, such as Listeria monocytogenes (Hereu et al., 2012) or Escherichia coli (De Alba et al., 2013). It makes the product safer and increases its shelf life. The pressure levels used for these applications are around 400–600 MPa, with short processing times (around up to 7 min) at room temperature ...