Abstract
Pressure can be applied by high hydrostatic pressure, better known as high pressure processing (HPP), or by hydrodynamic pressure (HDP) in the form of shockwaves to alter quality parameters, such as shelf-life and texture of meat and meat products. The aim of this review is to give an overview of the use of pressure in the meat industry and to highlight its usage as a method to inactivate microorganisms but also a novel strategy to alter the structure and the quality parameters of meat and meat products. Benefits and possibilities of the technologies are presented, as well as how to overcome undesired product changes caused by HPP. The use of hydrodynamic shockwaves is briefly described and a promising newly developed industrial prototype for the generation of shockwaves by underwater explosion is presented.
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