High Pressure Processing Meat Products

Application Brief

Avures HPP technology revolutionizes the ready-to-eat meat industry

High Pressure Processing from Avure provides quality extension and longer shelf-life while reducing dependence on preservatives. More than ever, consumers are demanding natural ready-to-eat (RTE) meat products that have fresh, just prepared characteristics without preservatives. Processors want to meet consumer demand for these cleanlabel products, but cant sacrifice shelf-life or food safety. Regulatory agencies such as the US FDA, USDA/FSIS, Health Canada, and others require processes that are reliable, traceable, and effective. Commercially proven, high pressure processing (HPP) technology from Avure meets or exceeds the demands of consumers, processors, and regulatory agencies by giving enterprising processors the ability to create clean label products and extend market reach while at the same time lowering safety risks. The science and technology behind Avures HPP systems are well proven exposing food to the to the pressures generated by HPP (600 MPa/87,000 psi) inactivates foodborne pathogens while leaving the natural organoleptic qualities of food intact. HPP enables consumers to get the natural and safe RTE meat products they demand, right on their local grocers shelf. When RTE meat products, including cold cuts and hams, are subjected to the very high pressures of HPP for a few minutes or less, the levels of spoilage organisms are reduced significantly, and pathogens are inactivated. HPP treated meats retain their original sensory qualities such as texture, color and nutritional content throughout their shelflife. This quality extension reduces product spoilage and returns. In addition to retaining the natural properties in RTE meats, while reducing dependence on chemicals and other quality degrading processes, HPP also extends product shelf-life to more than twice as long as traditional preservation methods. Many products that have a 30 day shelf-life using chemical preservatives and/or other heat treatments can achieve up to a 90 day shelf-life with HPP. What would double or more the shelf-life do to your current distribution channels? Longer product shelf life can enable you to reach new markets, release new products, and reduce returns. And, the regulatory approvals of HPP, which have been achieved with Avures collaboration, reduce border restrictions as well including meeting the USAs zerotolerance policy on Listeria. Let Avure, with our HPP technology and application knowhow, help you reach those possibilities. A post-package process Products are processed in the final consumer package, eliminating the potential for recontamination. Most existing plastic food packages are already suitable for HPP, including vacuum and gas-flushed. The load/unload process can be fully automated, integrating with conventional equipment and HACCP programs while allowing for rapid changeover between product line variations in food type, package size and format. HPP product advantages Maintains the just off the production line sensory and nutritional properties. Increases food safety without the use of heat, chemicals or irradiation, and creates no byproducts. Pressure transmission is instantaneous and uniform. Extended shelf life increases distribution opportunities, reduces returns and sensitivity to cool chain irregularities, and allows more efficient production scheduling.

HPP quality extension in RTE meats

10 9 8

Avure Technologies: The Global Leader in High Pressure Technology With more than 50 years of experience and expertise, Avure Technologies is unmatched in the design of world-class high pressure presses. Avure has an installed base of over 1,700 systems worldwide, including: sheet metal presses (Flexform), isostatic presses (hot and cold), high tonnage ram presses and food presses. All products and services leverage our in-depth expertise in delivering the finest high pressure solutions.

Quality Index

7 6 5 4 3 2 1 1 2 3 4 5 6 7 HPP 8 9 10

Shelf-Life (Weeks)
Standard Process w/preservatives

Quality extension in RTE Meats. Quality index values are results of texture, color and nutritional content analysis of sliced cooked ham. Ham treated at 87,000 psi (600 MPa) for only a few minutes maintains quality throughout the refrigerated shelf life.*

Effects of HPP on L. monocytogenes in RTE meats

7,00 6,00 5,00

HPP shelf-life extension, ham

CFU/g 1000000 800000 600000 400000 200000

Log CFU/g

4,00 3,00 2,00 1,00 0,00

27

59

0 0 APC 1 5 12 Y&M 19 26 33 Lactics 54 61 Days Coliform

Storage (Days)
Roast Beef, Non-HPP Roast Beef (HPP) Turkey Deli Meat Hot Dogs Turkey Deli Meat, HPP

Higher pressure results in better and faster microbial reduction. Inactivation of Listeria monocytogenes in high-pressure treated RTE meat, treated at 87,000 psi (600 MPa) for only a few minutes.*

Extension of shelf-life Results of microbiological analysis on RTE sliced ham samples treated at 87,000 psi (600 MPa) for only a few minutes.*

For more information please visit: www.avure.com or email: info@avure.com

* Data source: Avure Technologies Inc., Kent, WA USA

Avure Technologies Inc Headquarters 22408 66th Avenue South Kent, WA 98032, U.S.A. Phone: +1 253 981 6350 Fax: +1 253 981 6230

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Avure Technologies Inc Americas Sales & Service 3721 Corporate Drive Columbus, OH 43231, U.S.A. Phone: +1 614 891 2732 Fax: +1 614 891 4568

2009 Avure Technologies. All rights reserved. Specifications and depictions are correct at time of printing. We reserve the right to change specifications and designs in order to enhance product performance or make design improvements.