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Promatec Food Ventures: De presentatie Sliced and Processed Meat SPM &
Ready Meals 2009

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High Pressure Processing:
Principles, technical and microbiological
considerations of an emerging technology
NC Hyperbaric

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INDEX
1) High Pressure Processing: interest of an emerging NTP
2) Principles and effects
3) Value propositions of an innovative technology
4) Commercial applications: FOCUS ON MEAT PRODUCTS
5) Brief economical analysis
6) Conclusion

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WHO WE ARE
NC HYPERBARIC designs, manufactures and markets high
pressure processing equipment for the food industry
GLOBAL LEADING SUPPLIER of the technology since 2005
Production and Headquarters in
Burgos, Spain

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Introduction
Evolution of HPP industrial machines installed on continents
124
116
98
Ocea nia 84
Asia 71
69
Eur op a
Am er ica 54
Tota l 41
31 26
20
22
11 4
12 10 7 2
10 9 8 6
7 8 8 6 3 3 0 5
7 7 5 3 3 4 3 1
5 1 1 2 2
1 2 2 1
3 1 1 1
1 2 1 3 1 1
To 8
20 7
20 6
1
ta
20
0
20
l
0
20
1
0
20
2
05
20
04
1
20
03
1
20
02
1
19
01
19
00
19
99
19
98
97
19
96
19
95
19
94
19
93
19
92
19
91
90

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HIGH PRESSURE PROCESSING
SUCCESSFUL EXAMPLES ALL OVER THE WORLD

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Introduction
Industrial HPP machines number versus food industries
Mea t products
Vegeta ble 29%
products
35%
Sea food a nd fish
15%
Juices a nd Others products
bevera ges 6%
15%

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Introduction
HPP user companies size profile
61 different HPP users companies known all over the world
50 % are SME < 250 employees
Ver y sm a ll < 10
Gr oup > 5000 3; 5%
11; 18%
10< Sm all< 50
1250< Ver y 19; 31%
La r ge< 5000
6; 10%
250< La r g e< 1250
13; 21% 50< Med ium < 250
9; 15%

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To meet the demands of the XXI century consumer, companies
need to innovate by using the latest non-thermal technologies in
contrast to the quality-degrading thermal methods that have been
traditionally used in food industry for product preservation.
NC HYPERBARIC industrializes High Pressure Processing
technology.

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WHAT IS HIGH PRESSURE PROCESSING?
A food processing technique:
Discovered end of XIX century
Studied since 1980,
Industrially tested for the first time in Japan in 1990,
Industrially implemented in the World since 2000.
Consists in submitting food products to pressures
Hydrostatischer Druck
between 3000 and 6000 bar for:
Guaranteeing food safety
New food propositions
Keeping product freshness

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PROCESS
1) Product loading / unloading
Processed batch Unprocessed batch
Vessel pre-filling
2)
Water tank
Low pressure PRESSURIZATION
3)
Low pressure Low pressure
Water water
High Pressure High pressure
Intensifier intensifier

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Different HP applications considering pressure and
Temperature (°C)
temperature
100
80 Esterilisation
60
40 Modification of macromolecules
20 Assistance Pasteurisation
to process
0
Defrosting
-20 Freezing
Pressure
100 200 300 400 500 600 700 800 900
(MPa)

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HIGH PRESSURE EFFECT ON
WATER
Compressibility of water a t + 2 0ºC
(From Brigma n, 1912)
20
18
16
14
Compressibility(%)
12
10
8
6
4
2
0
0 100 200 300 400 500 600 700 800 900
Pressure (MPa )

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HIGH PRESSURE EFFECT ON
MOLECULES
• There is no effect of high pressure (up to 1,000 MPa at room
temperature) on low molecular weight molecules like vitamins, flavour
components, sugar...
0,35 0
0,3 400
Effect
0,25
of
0,2
pressu
0,15
0,1
re on
0,05 B1 and
0 B6 in
B1 B6
milk
• High pressure sometimes irreversibly modifies the 3D structure of
high weight molecules like proteins, enzymes and polysaccharides. It
can change texture and colour of some products (raw meat...).

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EFFECT OF HIGH PRESSURE PROCESSING
ON RAW MEAT
-Colour changes
-Textural changes
-Due to modifications in the 3D structure of raw proteins

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Effects of High Pressure on
microorganisms
Pressure (MPa)
1 000 Resistence of bacterian spores
600 Destruction of vegetative microorganisms :
bacteria, yiest, moulds, parasites
Destruction of mould ascospores
Destruction of viruses
200
Survival of microorganisms
100 Life of barophillic microorganisms
0,1
Scale of sensibility of microorganisms depending on pressure

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HIGH PRESSURE EFFECT ON
MICROORGANISMS
Listeria L. monocytogenes
monocytogenes in cured ham
100000000
10000000
1000000
Serotype 1/2 a
100000 Serotype 1/2 b
CFU/g
Serotype 4 b
10000
Detection limit
1000
100
10
1
0 1 2 3 4 5 6
Not treated 500 MPa - 10 min Time (min)
Electron microscopy pictures of Listeria
Reduction of Listeria monocytogenes in
monocytogenes
dry ham at 600 MPa and +5ºC (Heinz, 2004
(from Mackey et al.1994)
not published)

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HIGH PRESSURE EFFECTS ON
MICROORGANISMS
Effects on bacterium spores

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HIGH PRESSURE EFFECT ON
MICROORGANISMS
Effects on parasites
Effect of pressure on survival of larvae of Trichinella spiralis infecting mouse muscle,
pressurized for 10 min a 25° (ONISHI et al., 1993).
C

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COMMERCIAL APPLICATIONS
HIGH PRESSURE PROCESSING

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HPP commercial products
Vegetable products
• Sanitisation and shelf life increase.
• Preservation of colour, flavour and vitamins.
• Reduction of the starch retrogradation of the rice.
• Reduction of PPO activity in avocado.
Country Yea r Products
Japan 1990 Fruit jams and fruit and vegetable sauces
Japan 1994 Pre-cooked & hypoallergenic rice
USA 1997 Avocado products : guacamole, sauces
Italy 2001 Fruit jams
USA 2002 Avocado products
Mexico 2003 Avocado products
Mexico 2003 Avocado products
Mexico 2003 Avocado products
USA 2003 Sliced onions
Canada 2003 Apple products : jam and sauce
USA 2004 Tofu
Spain 2005 R vegetable meals
TE
USA 2006 Tomato sauces

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Commercial HPP products
Juices and beverages
• Sanitisation and shelf life increase
• Destruction of pathogens microorganisms
• Preservation of colour, flavour & vitamins
of freshly squeezed fruits
Country Year Product
Japan 1991 Grapefruit juice
Japan 1992 Mandarin juice
France 1994 Citrus juices
Mexico 2000 Citrus juices and smoothies
L ebanon 2001 Fruit juices
USA 2001 Apple juice
Portugal 2001 Apple & citrus blended apple juice
Italy 2001 Fruit and vegetable juices
USA 2002 O range juice, lemonade and smoothies
Czech Republic 2004 Broccoli & apple, beetroot, carrot juices
Northern Ireland 2006 Smoothies

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HPP commercial products
Shellfish and fish
• Shelf life increase
• Opening seafood shell
• Easy shellfish meat extraction
• Sanitization (inactivation of Vibrio)
SOME EXAMPLES:
Country Year Products
USA 1999 Oysters
USA 2001 Oysters
USA 2001 Oysters
USA 2001 Oysters
Canada 2004 Seafood
Canada 2004 Lobsters
N. Zealand 2004 Mussels shucking for meds
Italy 2004 Desalted cod
Spain 2004 Ready-to-eat salmon, hake & tuna
USA 2005 Lobsters
Korea 2006 Shellfish
Canada 2006 Seafood

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HPP commercial products
FOCUS ON MEAT PRODUCTS

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Why does the meat industry use HPP ?
Efficiency
Non- thermal post packaging pasteurization (approved by FSIS in USA)
Safest alternative for sliced meat products
Significant shelf life extension
No size / volume effect : whole, sliced, stripped & diced meat products
Suitable for vacuum-packed or MAP
Total aerobic microflora C oliforms Lactic acid bacteria
8
Log (UFC / g)
8
Log (C FU / g)
8
Log (U FC /
6 6 6
4
g)
4 4
2 2 2
0 0
0
0 20 40 0 20 40 0 20 40
Storing days at + 6º C Storing days at + 6 º C Storing days at + 6º C
HPP treatment of sliced cooked ham at 500 MPa for 8 min at + 8ºC

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Why does the meat industry use HPP ?
Safety
Effective lethality on pathogens : Listeria, Salmonella, E.coli …
100000000
10000000
1000000
Serotype 1/2 a
100000 Serotype 1/2 b
CFU/g
Serotype 4 b
10000
Detection limit
1000
100
10
1
0 1 2 3 4 5 6
Time (min)
Not treated 500 MPa - 10 min
Electron microscopy pictures of Listeria Reduction of Listeria monocytogenes in dry
monocytogenes cured ham at 600 MPa and +5ºC (Heinz, 2004 not
(from Mackey et al.1994) published)

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Why does the meat industry use HPP ?
Quality
No effect on sensorial quality
Keep fresh taste
Maintain nutritional value
Remove chemical preservatives
Colour
10
Fibrous Sliced
5
Non processed
Juicy 0 Adhesiveness
HPP
Tenderness Crunchy
Elasticity
HPP treatment of sliced cooked ham at 500 MPa for 8 min at + 8ºC

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Benefits of HPP in the meat industry
Safe :
Validated non thermal post packaging pasteurization
Recognized by FSIS in USA
Safest alternative for the highest risk products : sliced meats
Protect the brand
Natural :
Preserves natural sensorial quality
Remove chemical preservatives
Convenient :
Shelf life increase
Different types of packaging can be used
Innovation :
New / Unique products

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HPP: COLD PASTEURISATION FOR
PROCESSED MEAT
Value propositions
• CLEAN LABEL
The NATURAL • No artificial ingredients: meet new standard of identity
appeal • Consumers associate natural with quality
• Reduced costs from product failures and returns
Address spoilage • Through abuse, lengthy supply chain, or retail overstocking
• Identify 20% of production that is causing 80% of bad goods
and returns
• Increase factory utilisation by square curving production
• Reach new markets from existing factory
Exploit capacity
• Extend supply chain and leverage existing supplies

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Value propositions
• Destruction of pathogens
FOOD SAFETY
• Brand protection
• Safest alternative for high risk products: sliced
• Secure your authorisation to the most demanding
countries
EXPORTS • USA, Japan
• EU becoming more restrictive on Listeria etc
• New, unique products further than packaging changes
NPD
• Think about things that you could not do before
OPPORTUNITIES
• Access value added niche markets

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EXAMPLES AND IDEAS: current HPP
commercial products
Country Products
Spa in Sliced cooked ha m a nd “ta pa s”
USA Sliced cooked products a nd proscuitto ha m
USA Poultry products
USA Pre- cooked chicken a nd beef strips
Spa in Sliced cooked chicken, ha m a nd turkey
products, Serra no cured ha m
Ita ly Proscuitto ha m, sa la mi & pa ncetta
Germa ny Cured a nd smoked sliced a nd diced ha m
Ja pa n N itrites- free ba con, sa usa ges a nd sliced mea t
USA Rea dy- to- ea t mea t ba sed products
Spa in Cured mea t products & Serra no ha m
Ca na da Cured mea t products
USA Whole roa sted chicken
USA Sliced cooked turkey a nd chicken

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ESPUÑA (Spain)
• First HPP meat product in the world
• Sliced cooked ham launched in Spain
• “Remains fresh until eaten”
• Products with H.P.P. label

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ESPUÑA (Spain)

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CAMPOFRIO (Spain)
Starting point: securing export products

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CAMPOFRIO (Spain)
Major current productions: new product propositions

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EXPORT MARKETS

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VISMARA - GRUPO FERRARINI (Italia)
Prosciutto ham & cured products

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ABRAHAM (Germany)
German proscuitto ham exported to USA

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NATURAL PRODUCTS

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HORMEL (USA)
• HPP dry cured ham in the US market since 2001
• Large range of HPP sliced RTE ham, turkey and beef
• Vacuum-packed and MAP
• Label “True Taste Technology”
• Info on HPP in the web site and flyer

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HORMEL (USA)
http://www.hormelnatural.com/

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KRAFT – OSCAR MAYER (USA)
• HPP ham, turkey, chicken
• Natural, minimally processed, no artificial ingredients…

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ITOHAM (Japan)
for nitrite free meat products

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PERDUE FARMS
(USA)
• HPP poultry strips
• MAP in a resealable bag
• No preservatives

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KAYEM FOODS (USA)
NATURAL CHICKEN SAUSAGES

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FOSTER FARMS
(USA)

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TYSON (USA)
RTE Natural Oven Roasted Chicken:
Whole birds, breasts, drumsticks, thighs…

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FRESHERIZED FOODS (AVOMEX)
(USA)
Ready-to-eat meat meals

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MAPLE LEAF (Canada)
for RTE meat based meals with rice, pasta, vegetables

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OUR EQUIPMENT
Wave 6000 range
Specially designed for the food
industry
Safe, ergonomic, reliable
Clean and evironmentally
friendly

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NC Hyperbaric range
Throughput from 250 kg/hour
Wave 6000/55
Wave 6000/135
Wave 6000/300
Wave 6000/300 Tandem
Up to 2.5 tons / hour
Wave 6000/420

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Equipment
Equipment price
Wave 6000/55 4000
Wave 6000/300
3500
3000
Equipment cost (k€)
2500
2000
1500
1000
500
0 Wave 6000/420
0 50 100 150 200 250 300 350 400 450
Wave 6000/135 Equipment volume

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Equipment
Equipment size
Wave 6000/55
0,200 Wave 6000/300
0,180
0,160
Processing cost (€/kg)
0,140
0,120
0,100
0,080
0,060
0,040
0,020
Wave 6000/420
0,000
Wave 6000/135 0 50 100 150 200 250 300 350 400 450
Equipment volume (litres)

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THANK YOU FOR YOUR ATTENTION
FRANCISCO PURROY, DVM
Technical Sales Manager
+34 626623049
f.purroy@nchyperbaric.es
NC Hyperbaric is represented in the Benelux by:
Mark de Boevere
Promatec Food Ventures BV
Rootven 24a
NL-5531 MB Bladel
T: +31 (0)497 33 00 57
E: mark.deboevere@promatecfoodventures.com
I: www.promatecfoodventures.com