HPP low temperature sterilization technology inhibits

microorganisms and pathogens in meat products

HPP low-temperature sterilization technology can effectively inhibit microorganisms and pathogens in meat

products to reduce the risk of raw food consumption, and also slow down the speed of mycotoxins, so there

is no need to worry about Listeria, E. coli, Salmonella, etc. HPP products only need to be refrigerated (0℃-4℃)

to effectively extend the shelf life of the product (2-5 times the original), solving the problems of sweetness

loss and taste differences caused by freezing. Maintain the quality of fresh meat products and meet EU standards.

The main advantages of HPP processing fruits and vegetables:

* Low-temperature processing, locking in nutrients and moisture, keeping the taste fresh and original.

* Low-temperature sterilization, no need to add preservatives, can extend the shelf life of the product

* Promote the development of new functional products

* Widely applicable to various fruit and vegetable products