CENTA-IRTA HIGH PRESSURE INACTIVATION OF LISTERIA MONOCYTOGENES IN DRY CURED MEAT PRODUCTS

High hydrostatic pressure technology it is a post-packaging treatment that allows the cold pasteurization of cured ham.

Advantages:
Reduction of the population numbers of microorganisms that alter the characteristics of the product.
Preservation of the nutritional and sensorial properties.
Improvement of food safety
Increase of shelf-life


Researchers at CENTA are experts in high hydrostatic pressures and in ham technology. CENTA offers the facilities and the equipment appropriate for industrial production.

Applications in meat products:
Risk reduction of Listeria in: Cured ham Cooked meat products Raw and cured meat products
Increase commercial life
Improvement of the exports to international markets rigorous in food safety such as US, Canada, Japan or Australia.

EQUIPMENT:
HPP NC-HYPERBARIC WAVE
6000/120
120 l capacity
Maximum pressure 6000 bar

Category:

Science & Technology

Tags:

• food
• health
• quality
• natural