Muredzi, Perkins2023-06-192023-06-192014-01-30Muredzi, Perkins. (2014). Novel Non Thermal Preservation Techniques in Meat Processing: High Hydrostatic Pressure as a Model Technology.http://localhost:8080/xmlui/handle/123456789/760Novel Non Thermal Preservation Techniques in Meat Processing: High Hydrostatic Pressure as a Model TechnologyConsumers demand high quality and convenient meat products, with natural flavour and taste, and very much appreciate the fresh appearance of minimally processed food. To harmonize or to blend all these demands without compromising safety, it is necessary to implement new preservation technologies in the meat industry and in the food industry in general. High hydrostatic pressure (HHP) represents an attractive non-thermal process for meat products to avoid post-processing contamination. This review paper discusses the pivotal role played by HHP in meat processing and gives a general analysis of shelf life extension in meat products treated with HPP, the main technological effects of HHP in meat and a study case on “Mechanically recovered poultry meat sausages manufactured with High Hydrostatic Pressure”enbacteriocins; High hydrostatic pressure (HHP); Ionizing Irradiation; Phage Technology; Hydrodynamic Shockwave Treatment; AntimicrobialsArticle