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High hydrostatic pressure technology it is a post-packaging treatment that allows the cold pasteurization of cured ham. 

Advantages:

• Reduction of the population numbers of microorganisms that alter the characteristics of the product. 

• Preservation of the nutritional and sensorial properties. 

• Improvement of food safety

• Increase of shelf-life

 
Researchers at CENTA are experts in high hydrostatic pressures and in ham technology. CENTA offers the
facilities and the equipment appropriate for industrial production. 
 

Applications in meat products:
 

Risk reduction of Listeria in:

• Cured ham

• Cooked meat products 

• Raw and cured meat products
  

•  Increase commercial life 

• Improvement of the exports to international markets rigorous in food safety such as US, Canada, Japan or Australia.

 
EQUIPMENT:
HPP NC-HYPERBARIC WAVE
6000/120
120 l capacity
Maximum pressure 6000 bar

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