Years ago, technology innovation was a challenge for the meat industry. There were limited options to create new products and expand shelf life. As a result, product variety and distribution were restricted to local geographies.
Fast forward to today and many meat producers are using high-pressure processing (HPP) not only for food safety but also to maintain freshness, nutrients, quality, and taste without preservatives. HPP, a non-thermal pasteurization method, also provides extended shelf life so that producers can expand sales regionally and nationally.