igh Pressure Processing (HPP) can extend the shelf life of food by killing microorganisms that can cause spoilage. HPP has been approved for use in the United States. Canada’s Food and Drug regulations classify HPP-treated products as novel foods.
Research currently underway, funded by the National Check-off and Canada’s Beef Science Cluster, is investigating the effects of HPP on the quality, nutrition and shelf life of marinated beef steak products stored under refrigeration. This study will establish new processing methodologies and guidelines for commercial production of high pressure processed, fresh marinated beef steaks with an extended shelf life, and generate data to inform Health Canada’s approval of commercially manufactured HPP-treated fresh beef products.
To learn more about this research, see the BCRC fact sheet: http://www.beefresearch.ca/factsheet.cfm/extending-the-shelf-life-of-marinated-steaks-134
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