2026-03-12
High Pressure Processing (HPP) for Viral Control in RTE Meats
Ready to eat (RTE) meat products can serve as vehicles for a range of zoonotic and environmentally persistent viruses. As consumer demand grows for high‑quality, minimally processed and safe products, High Pressure Processing (HPP) stands out as a robust, sustainable, and validated solution to address both current and emerging viral threats. HPP is a nonthermal…
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