Application of High-Pressure Thermal Processing (HPTP) for safer and longer-lasting meat

High Pressure Thermal Processing (HPTP) is a modern food preservation technique that uses high pressure combined with moderate heat to make meat safer from microbes while keeping its taste and nutrients largely intact. While traditional heat kills germs, it can also toughen meat and harm its quality. HPTP offers a promising solution by using pressure and heat together to destroy harmful bacteria and tough spores, with far less damage to the meat itself. This review looks at recent studies on using HPTP for meat. It explains how it works to kill microbes, how well it fights common food poisoning bacteria, and how it helps meat last longer. We also discuss the hurdles for using it in factories, getting regulatory approval, and fine-tuning the process. The review highlights the essential role of veterinarians and food safety plans in successfully using HPTP to produce meat that is both safe and sustainable.

کلیدواژه ها:

High Pressure Thermal Processing ، Meat Safety ، Shelf Life ، Foodborne Pathogens ، Veterinary Food Safety