View as a Webpage @{mv_date_M/d/yyyy}@
The National Provisioner

Post-Packaging pasteurization advances

Processors have several options for pasteurization, including high-pressure pasteurization (HPP), hot water, steam, hot air, infrared heat, radio frequency and irradiation. Hot water, steam and HPP are the most popular, with HPP and hot water growing the fastest, says Wes Shilling, professor of food science at Mississippi State University in Mississippi State.

“Hot water is the easiest to implement and is very effective if the appropriate time and temperature is used,” Schilling says. “Systems are also available for hot water and steam that are placed in the production line and are able to both heat and cool the product. HPP is growing because it is becoming more available, does not expose the product to heat and some industry leaders have implemented it.”

More from The National Provisioner

2020 Sausage Report: A sales opportunity like no other
Sausage revenues skyrocket as millions of stay-at-home consumers seek home-cooked meals that are novel, convenient, affordable, tasty and quick to prepare. Read More

Meat department volume gains hit double digits once more
The week ending July 19 was the second of eight non-holiday weeks between Independence Day and Labor Day. For the week of July 19, the elevated everyday demand resulted in a 23.4% increase in dollar sales versus year ago for the meat department. Read More

Post-COVID-19 world should excite, not frighten processors
Andy Hanacek, editor-in-chief of The National Provisioner, and Dr. Phil Bass, University of Idaho, talk about what history tells us about the meat industry’s resilience and its ability to create a new, better normal in the wake of catastrophic events. Read More