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Dr. Errol Raghubeer’s PACK EXPO Talk on JBTAvure’s New HPP Meat Technology

On September 24, at PACK EXPO Las Vegas, JBTAvure’s Dr. Errol Raghubeer spoke about JBTAvure’s new meat technology on the Innovation Stage. The new technology allows meat companies to more effectively utilize HPP food safety benefits, have their products retain a more natural appearance and achieve a 2X–4X increase in shelf life.

According to the Worldwatch Institute, meat production has tripled over the last four decades globally and increased 20% in just the last ten years. JBTAvure’s new HPP meat technology will benefit meat processors, retailers, and consumers worldwide.

JBTAvure’s VP of Food Science and Microbiology, Dr. Errol Raghubeer, stated, “The benefits of this new technology are that meat companies, retailers, and consumers can take better advantage of the food safety benefits that HPP provides as a result of the more natural appearance of meat and a doubling, tripling, or even quadrupling of shelf life. In addition, given HPP’s proven track record of inactivating pathogens and spoilage bacteria, fresh ground meat producers using this technology will be able to have a viable lethality step (FSIS Directive 6120.2) for fresh ground meat.”

Currently, this new technology is pending USDA approval in the United States. However, international opportunities exist prior to USDA approval, with favorable precedents already set in several countries. Fresh ground beef is the first application for this technology, which is slated to expand in the future to whole muscle beef, as well as to poultry and pork.

JBTAvure’s President, Ryan Pereira, concluded “With JBTAvure’s new HPP technology, in addition to reaping the benefits of natural appearance and significant shelf-life extension, meat companies can now mitigate threats to their brand via food safety recalls because HPP effectively reduces the chance of such recalls, which have been occurring more and more frequently. Processors will no longer have to rely on the consumer to apply the final step to eliminate potential pathogens by cooking the meat.”