Efficient Meat Extraction
High Pressure Processing (HPP) facilitates the opening of shellfish and the separation of meat from the shells of crustaceans. This improves yield while preserving the product’s natural color, texture, and flavor.
Reduced Manual Handling
By making shell removal easier, HPP reduces manual labor, shortens processing times, and minimizes the risk of cross-contamination throughout the production process.
Maximum Food Safety
HPP effectively inactivates parasites such as Anisakis as well as relevant microorganisms, significantly enhancing the safety of seafood products without the use of heat.
Premium Quality for Fresh and Processed Seafood
Whether for fresh fish, shellfish, or ready-to-eat seafood products, HPP preserves flavor, color, texture, and valuable nutrients while extending shelf life.
More Sustainable Processing
Higher meat yields, reduced product losses, and more efficient processing make HPP a cost-effective and resource-efficient solution for the seafood industry.
Gentle Processing
Studies have shown that, compared to conventional extraction methods, HPP provides a gentler approach to meat extraction from shellfish and crustaceans and may also contribute to improved animal welfare during processing.
