Use of High Pressure Processing (HPP) to Enhance Safety and Self-life of Ontario Processed Meats Without Compromising Quality and/or Additives Inclusion

1) Develop scientific based decontamination procedures for cured, cooked and sliced meat products, while applying HPP technology, in light of consumer demand for cleaner labels (less additives / preservatives), without sacrificing safety and shelf life. 2) Obtain safe formulations for reduced salt dry fermented (uncooked) meat products treated by HPP, at different stages of their production. 3) Develop shelf life models for a selected number of Ontario meat products produced with HPP technology. 4) Create a knowledge center for HPP in Guelph to assist the local industry.