What is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in it?
Pascalization Pascalization Pascalization, bridgmanization, high pressure processing (HPP) or high hydrostatic pressure (HHP) processing is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. HPP has a limited effect on covalent bonds within the food product, thus maintaining both the sensory and nutritional aspects of the product. The technique was named after Blaise Pascal, a French scientist of the 17th century whose work included detailing the effects of pressure on fluids. During pascalization, more than 50,000 pounds per square inch (340
Potted meat food product Potted meat food product A potted meat food product is a food preserved by canning and consisting of cooked meat product, seasoned, often puréed, minced, or ground, which is heat processed and sealed into cans. This is different from potted meat, an older noncommercial method of preserving meat. Various meats, such as beef, pork, chicken, turkey and organ meats are used. It is produced internationally as a source of affordable meat. Its long shelf life and cooked state make it suitable for emergency food supplies, and for military and camping uses, although the high content of fat, and/or preservatives may