Method for Increasing the quality and Safety of meat products, Food Products of animal or vegetable origin by Treatment with pressure and TEM simultaneouslyTemperature led to this end, according to the following steps: - packaged portions of hot or Cold Meat in any form, whether it is animal bodies, whole and partialUsing a bowl of sheet material, which has a Recovery forces.So that the leakage of Fluid is extremely low and the Fluid eventually still escape the product Packaging are spread over the entire surface of the product - inBring the pieces packed in containers in a laminar material Treatment Device similar to a container, on surfaces in contact with the products.With a Plurality of structures are suitable to give a Shape or FormThese structures subject to a solicitation with a Fluid under pressure and Tempering - Fill structures devoid of form or a form suitable to confer with the Fluid under pressureS and Tempering, so that a substantially Uniform compressive forces acting on the product packaging.The Product Packaging and is maintained in a Predetermined temperature range of approximately 16 to 58 Degrees Fahrenheit during a Predetermined time interval.And, after a Predetermined time interval, since the case was quickly Cools the product Packaging through the exchange of Fluid of Tempering.Procedimiento para aumentar la calidad y la seguridad de los productos cárnicos o de los productos alimentarios de origen animal o vegetal mediante un tratamiento con presión y simultáneamente con temperatura dirigido a este fin, según las etapas siguientes: - se envasan porciones de carne fría o caliente de una forma cualquiera, tanto si se trata de cuerpos animales enteros como parciales, utilizando un recipiente de material laminar, que dispone de unas fuerzas de recuperación, de tal modo que el escape de líquido resulta extremadamente reducido y que los líquidos que eventualmente aún se escapan del producto envasado se reparten por toda la superficie del producto -
