JBT Avure acquires new technology for HPP meat applications
Meat production is on the rise globally. According to the Worldwatch Institute, meat production has tripled over the last four decades globally and increased 20 percent in just the last ten years. To help meet the greater demand for meat products, JBT Avure has recently acquired a new High Pressure Processing (HPP) meat technology that will benefit meat processors, retailers and consumers worldwide.
JBT Avure's new HPP technology for fresh ground meat retains the natural appearance and texture during the high-pressure process. JBT Avure's VP of Food Science and Microbiology, Dr. Errol Raghubeer, says, “The benefits of this new technology are that meat companies, retailers and consumers can take better advantage of the food safety benefits that HPP provides as a result of the more natural appearance and 2X- 4X increase in shelf life. In addition, with the proven track record of inactivating pathogens and spoilage bacteria using HPP, fresh ground meat producers using this technology will be able to have a viable lethality step (FSIS Directive 6120.2) for fresh ground meat.”
Currently this new technology is pending USDA approval in the U.S. International opportunities exist prior to USDA approval with favorable precedents already set in several countries. Fresh ground beef is the first application for this technology which is slated to expand to whole muscle beef, as well as poultry and pork in the future.
Meat companies were one of the first food categories to utilize HPP and reap its benefits of clean label, food safety and shelf life extension. Once accepted by the regulatory authorities, this technology will be a win for all the stakeholders. Meat processors worried about recalls due to Salmonella, E. coli or Listeria can use HPP on ground beef and know that the food is safe. Retailers will also benefit from food safety and longer shelf life given less food waste. Consumers will be able to keep ground beef in their refrigerator for much longer and potentially not need to freeze it. When ready, they can prepare and cook the ground beef to rarer temperatures with minimal risk of getting sick or cross contaminating other food.
JBT Avure's Chief Marketing Officer, Lisa Wessels, says, “With JBT Avure's new HPP technology, in addition to the benefits of natural appearance and significant shelf life extension, meat companies can now mitigate threats to their brand via food safety recalls because HPP effectively reduces the chance of food safety recalls, which we are seeing more and more frequently. Processors will not have to rely on the consumer any longer to apply the final step to eliminate potential pathogens by cooking it.”
For more information visit www.avure-hpp-foods.com.
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