High-pressure processing has the ability to aid in the reduction of pathogenic bacteria and is a potential option for dry-cured salami in combination with water activity, salt content, pH and antimicrobials for the satisfaction of the hurdle technology option presented by the Blue Ribbon Task Force.

An increasing world population, with estimates of more than 9 billion people by 2050, and a decreasing cattle supply necessitates the use of feed technologies to meet the current and future demand of beef.