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.”