Chapter 3 - High-Pressure Processing of Meats and Seafood

Abstract

Meat and seafood products represent a high proportion of the applications of high-pressure processing (HPP) in the world. Mainly used for decontamination purposes, this innovative process has proved to be a reliable technology for ensuring food safety and extending the shelf life of these perishable and fragile foods. However, meat and seafood may experience quality alterations under pressure. This chapter focuses on the effect of HPP on meat and seafood organoleptic quality (texture, color, aroma, taste…). The physicochemical processes responsible for these changes are also reviewed to provide a better understanding of the mechanisms involved. This chapter ends with an overview of current commercial applications and other potential applications.