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Cargill Technology Doubles Shelf Life of Ground BeefCargill Technology Doubles Shelf Life of Ground Beef

February 15, 2011

1 Min Read
Cargill Technology Doubles Shelf Life of Ground Beef

WICHITA, Kan.Cargill introduced Fressure, a food-processing technology that doubles the shelf life of fresh ground beef burgers. The company is using the high-pressure processing to produce fresh ground beef patties for the foodservice market.

In addition to doubling shelf life from 21 to 42 days, the technology preserves the beef's flavor and nutrients, and diminishes bacteria that cause foodborne illness and spoilage.

"The process enabling Cargill to produce Fressure patties is a technological breakthrough that allows us to provide our customers, as well as consumers, with a premium ground beef option that is superior, in a number of ways, to any in the marketplace today," said Brent Wolke, vice president for Cargill's foodservice meat business. "Ground beef customers told us they wanted a product with a longer shelf life that does not sacrifice the quality, flavor, texture and eating experience consumers pay for when they want a good hamburger. We were able to meet those objectives and achieve enhanced food safety benefits by perfecting our process after years of research and development. This is an example of Cargill's commitment to investing in advanced technologies at our processing plants, and our focus on food safety innovation. This is a win-win for those who sell, prepare and eat burgers as part of their diet."

Fressure ground beef patties are being produced at Cargill's Columbus, Neb., meat processing facility.

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