A process for preserving fresh meat which includes the steps of a) packaging fresh meat in a sealed package b) placing the packaged fresh meat in a pressurization vessel and closing the vessel c) pressurizing the pressurization vessel containing the packaged fresh meat to an elevated pressure of at least 50,000 psi pressure so that the packaged fresh meat is placed under the elevated pressure d) maintaining the elevated pressure on the packaged fresh meat for a time of from 1 to 300 seconds and at a temperature of from −2° C. to 8° C. e) reducing the pressure on the packaged fresh meat to ambient pressure and f) removing the meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other meat handling procedures.a)密閉包装で新鮮な肉を包装し;b)加圧容器に包装された新鮮な肉を入れて、容器を閉じ;c)包装された新鮮な肉を高圧力下に入れるように、少なくとも50,000psiの高圧力に包装された新鮮な肉を含む容器を加圧し;d)約1~約300秒の時間-2℃~8℃の温度で、包装された新鮮な肉に対して高圧力を維持し;e)包装された新鮮な肉に対する圧力を雰囲気圧力に低下させ;次いでf)加圧容器から新鮮な肉を取り出す工程を含む新鮮な肉の保存方法。病原体は、この方法を用いて有効に死滅し、他の肉ハンドリング手順と比較して、生産効率および長い製品貯蔵寿命を提供する。
