Framework

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.