The last decade has seen incredible advancements in food preservation technology. As a result, we can prepare, package, and store dairy products, seafood, and deli meats safer than ever. Innovations like high-pressure processing extend the shelf-life of perishable goods and are a healthier alternative to nitrates and nitrites.

Keep reading to learn about the benefits of this process and why it beats using chemical additives.

What is High-Pressure Processing?

High-pressure processing (HPP) preserves food and deactivates foodborne germs without added chemicals. Sealed packages are submerged in cold pasteurized water and pressurized up to 6,000 bar or about 87,000 psi. These packages are held in a pressurized chamber for a few minutes for maximum effectiveness.

HPP is effective in preserving deli meats, fruits, veggies, juices, smoothies, dairy products, and more. This effect is even safe for soft and fragile products.

What are Nitrates, Nitrites, and Cultured Celery Extracts?

Nitrates, nitrites, and cultured celery extracts are all additives used in food preservation especially deli meats like bacon, ham and hotdogs. They extend the shelf-life and prevent spoilage or bacterial growth.

Nitrates and nitrites are types of salts with anti-microbial properties used for over 100 years. Nitrites are found in most deli meats still today, even those labeled “natural,” but they are unnecessary and potentially harmful to human health.

Nitrates occur naturally in some food products like celery, beets, and spinach. Cultured celery extracts are the concentrated form of these naturally occurring nitrates used to cure meats. However, even though they come from a plant-based source, they aren’t any healthier. In fact, cultured celery extracts are bio-chemically identical to sodium nitrite.

Nitrates and nitrites are not dangerous on their own. But hen cured meat is cooked at high temperatures like frying bacon or barbequing sausages, or if they combine with certain digestive enzymes, the salts can form nitrosamines, a known carcinogen.

Meat processed this way has potential links to increased risks for colorectal and stomach cancer. Large doses of these additives have other potential side effects like headaches, flushing, and low blood pressure.

How is HPP Healthier?

High-pressure processing means there is no need for nitrates, nitrites, or cultured celery extracts. This process promotes food safety and extends the shelf life of meat products and other ready to eat foods.

How does HPP affect Deli Meat?

Since HPP is a physical process, some aspects such as the texture of meats are impacted. Without preservative salts, the color or flavor may be slightly different than nitrate or nitrite-containing deli meat, but not much. HPP has potential consequences to protein and lipid oxidation, but this is considered in product development.

The overall shelf-life of meats treated by this process is longer. Additionally, one of the benefits of using cold hydrostatic water is that no heat degrades the nutrients in the meats. It is one of the most advanced non-thermal methods of food preservation used today.

How does HPP affect Deli Meat?

High-pressure processing eliminates the need for unhealthy preservatives. McLean Meats uses HPP for deli meat preservation and remains Canada’s only truly nitrite-free deli meat company. To find out where you can buy our organic deli meats, use our store locator or see our home delivery options.

McLean “Clean” Deli Meats

High-pressure processing eliminates the need for unhealthy preservatives. McLean Meats uses HPP for deli meat preservation and remains Canada’s only truly nitrite-free deli meat company. To find out where you can buy our organic deli meats, use our store locator or see our home delivery options.

Leave a Reply

Your email address will not be published.