Raw Meats
  • Campylobacter, Salmonella, E coli control in raw products
  • Extended shelf life and reduced spoilage
  • New/Improved Food service opportunities
  • Safer products for vulnerable consumers
  • Safe rare cooked products
  • Extended chilled life as an alternative to freezing

For more information please download:

Raw poultry meat Hiperbaric whitepaper

Raw meat products Hiperbaric whitepaper