In this week’s episode, we are joined by Dr. Gary Sullivan from the University of Nebraska-Lincoln and Dr. Ranjith Ramanathan from Oklahoma State University. We dive into the fascinating world of high pressure processing (HPP) and its applications in the meat industry.
Dr. Sullivan explains how HPP is used to control pathogens and improve food safety, while Dr. Ramanathan shares insights on their collaborative research focused on retaining the desirable color of beef during this process.
Learn about the science behind HPP, the challenges of maintaining meat color, and the innovative solutions being developed to enhance meat quality and safety.
