Freshmeat AP



Universidade de Aveiro

The Freshmeat AP project aims to study and optimize the effect of high pressure in fresh meat processing.

The project involves one of the companies with the largest size and experience in the commercialization of the products to be developed (Primor) and the University of Aveiro, pioneer in Portugal in the study and application of high pressure for food preservation.

Sliced ​​fresh pork and beef products are today examples of a wide range of convenience products of increasing commercial importance. But they are limited in their marketing due to their reduced shelf life.
The Freshmeat AP project aims to study and optimize the effect of high pressure in fresh meat processing. This technology allows to pasteurize foods under athermic conditions, ie at room temperature or at refrigeration temperatures, thus increasing the microbiological safety of foods while preserving their nutritional quality. Thus, the main objective is to increase the commercial shelf-life of fresh meat to between double and triple, compared to those currently produced without using high pressure. The Project has a duration of 18 months, with a closing date of 30 June 2015.


Products of charcuterie, cooked or smoked, sliced ​​or in pieces, are becoming convenience articles, with increasing commercial prominence. However, they have commercially shorter shelf lifetimes than similar non-sliced ​​products, given the more facilitated microbial proliferation.
High-pressure technology allows food to be pasteurized under athermic conditions, ie, at ambient or cold temperature, ie at refrigeration temperatures), by microbial destruction, without affecting the quality of the processed products, allowing for the above-described products, increases the period of validity.

Meat products are very nutritious and therefore constitute a very conducive medium for the proliferation of microorganisms, which translates into a product with a short shelf life, especially in the case of raw meat. The validity is even shorter in the case of smaller pieces and convenience products, such as sliced (steaks, chops, and ferns) and chopped, since proliferation is facilitated.

Currently, the technologies used to try to increase the commercial validity of these products involves packing the products in vacuum and / or modified atmosphere, with conjugation, in both cases of refrigeration. Although these methods increase the shelf-life, they do so only by inhibiting microbial growth.


Mobilization of Scientific and Technological Knowledge in Response to the Challenges of the Agrifood Market.