Meat Industry Services

Food Safety Interventions Information

Click on the links below to access information on interventions available at each stage of the meat production process

Contents Page Introduction to Interventions On Farm Processing - hide on Processing - hide off Chilling Packaging or Retail

High Pressure Processing

An Emerging Technology

High pressure processing (HPP) involves submerging the (normally) packaged food in a liquid (usually water) within an enclosed vessel. The pressure is generated either by pumping more liquid into the pressure vessel or by reducing the volume of the pressure chamber.

Download more information on High Pressure Processing

Packaging or retail packs
Intervention Type
Full-thickness treatment of packaged product
Treatment Time
0.5 to 5 minutes
No specific restrictions in EU, US or Australia
Up to 4 logs demonstrated in ham and marinated beef
Likely Cost
High capital outlay
Value for Money
Currently viable for ready-to-eat products
Plant or Process Changes
The equipment required is quite large
Environmental Impact
Utilises energy to achieve pressure increase
Occupational Health and Safety
Noise production

Less use of preservatives such as lactates or salt for processed meat products

Potential for manufacture of new, minimally processed ready-to-eat meat products

Shelf life extension

Good consumer acceptance likely as no additives are needed

Penetrates full thickness of product, so is ideal for comminuted product

Disadvantages or Limitations

Possible meat colour/texture changes on raw meat products

Product must be packaged

For an abattoir processing 500 head per day a retention time of 2 minutes could mean ~160 primals would need to be undergoing the treatment at any one time. Application probably limited to retail packs of ready-to-eat meats

Only specific packaging types may be used that can withstand the HPP treatment (trials in progress at CSIRO Food and Nutritional Sciences)


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