Free Sponsored Presentation: Benefits of High Pressure Processing (HPP) for Seafood
JBT Avure is here to help partners perfect their products, formulas and packaging. Food safety is an ever growing concern in today’s world, especially with seafood. HPP is used in several segments of the food industry to inactivate foodborne pathogens. In the oyster industry, HPP provides an approved process for the inactivation of Vibrio bacteria which provides a high risk from the consumption of raw oysters and other shellfish Additionally, processors reap extraordinary benefits through the application of high pressure to enhance product offerings and expand market opportunities. HPP is extensively used in the lobster and oyster industries for the extraction of meat with limited or no manual labor.
HPP + Seafood at a glance:
• Separates 100% of meat from the shells without the use of heat
• Increases total meat yield in lobster by 80% compared to heat
• Increases productivity, maximizes labor usage and enhances operational efficiencies.
• Enhances nutrition, mouthfeel and taste