Promatec Food Ventures BV 2009
www.nchyperbaric.com
Koude pasteurisatie van Vers Vlees. Voorbeelden van eindproducten zoals
leverworst die zonder enige warmtebehandeling zijn gemaakt. Een proces met
alléén High Pressure Processing (koude pasteurisatie)

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High Pressure Processing:
Focus on fresh
or never cooked meat products
NC Hyperbaric

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HPP: COLD PASTEURISATION FOR
PROCESSED MEAT
Value propositions
• Access new markets with REAL innovation
Innovation, • Products never or mildly cooked, with FRESHER APPEAL
• Functionality and nutritional values RETAINED
NPD, RandD • Healthier, more natural meat products
Substitute or • Reduce costs
• Save time and energy in processing steps
limit thermal • Improve meat yields
treatment • Exploit capacity

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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
- No effect on nutritional or functional values: product respected

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CAMPOFRIO (Spain)
Major current productions: new product propositions

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DIL German Institute of Food Technologies
www.dil-ev.de
New value propositions for total substitution of heat processes
Liver sausage without heattreatment Raw onion sausage without heattreatment
Leberwurst, only HPP 6000 bar Sausage onion, only HPP 6000 bar

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Extended shelf life, never cooked meat
Meat with all the nutritional values respected
Multiplied shelf-life, more than 30 days
Limitation: change in color
Potential: faster cooking, RTE, catering, hospitality sectors…
Pork loin, HPP 6000 bar

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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