Ready To Cook Meats
Applications: Ground Meats such as Turkey, Chicken and perhaps Beef.
Primary Pathogen Concerns: Salmonella (poultry) and E.coli (beef)
Typical Shelf-Life Extension: 1.5X to 2.5X
Key Benefits: Increase food safety while extending product shelf lfie.
Caution: HPP can cause product color change due to the denaturing of the raw proteins. The vessel process water temperature can be adjusted to help mitigate these effects, especially in poultry.