Application field

HPP(High Pressure Processing) 초고압 처리 기술은 제품의 크기 형태에 큰 제약을 받지 않아 육류, 해산물, 채소, 과일, 주스 등 다양한 식제품에 적용 가능합니다.

meat food

maintaining the original taste and flavor of meat for a long time.
It is useful for food safety by removing harmful substances such as listeria, E. coli and salmonella.

Increase shelf life

Convenience of distribution and sale in fresh condition such as food and supermarkets due to extension of shelf life of primary processed products.

If the sealed meat processing products are maintained for about 3 to 10 minutes at a pressure of 5,000 Bar 6,000 Bar (500 MPa to 600 MPa), there is a significant decrease in microbes and pathogens that cause toxicity and meat spoilage, resulting in an increase in shelf life.


by super-high pressure sterilization
Maintaining the texture and freshness of meat

Chemical composition or heat can cause deformation of the product's freshness, color, shape, etc.
There are no factors available, so you can maintain the unique quality of your product.


by type of meat
Purpose of use of HPP

Purpose of use use Working pressure Retention time
Increase shelf life 4,000 ~ 6,000 Bar 300 Sec
improvement in meat quality 2,000 ~ 4,000 Bar 60 ~ 300 Sec
waste reduction 2,000 ~ 4,000 Bar 60 ~ 300 Sec
applied product

  1. 추천 압력 : 4,000 ~ 6,000 Bar
  2. 추천 유지시간 : 60 ~ 300 Sec

extension of expiration date

  1. 추천 압력 : 4,000 ~ 6,000 Bar
  2. 추천 유지시간 : 300 Sec

improvement in raw meat texture

  1. 추천 압력 : 2,000 ~ 4,000 Bar
  2. 추천 유지시간 : 60 ~ 300 Sec

reduced raw meat waste

Application example

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