Cargill introduces 'Fressure' burgers
Feb. 14, 2011
by Keith Nunes
WICHITA, KAS. — Cargill is introducing Fressure branded ground beef patties to the food service marketplace. The burgers are processed using a high pressure processing system that doubles the shelf life of the patties from 21 days to 42 days, according to the company.
“The process enabling Cargill to produce Fressure patties is a technological break-through 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 Wichita-based food service 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.”
The Fressure branded products receive an extra step in the processing system. After the ground beef patties are packaged, the package is placed inside a pressure chamber, water is added around the exterior and the chamber is sealed. The chamber is programmed to increase the pressure to maximum desirable level and sustain it for a set period of time. The increased pressure alters the environment inside the package, making it difficult for spoilage microorganisms to survive. During this process, pressure is applied equally on all areas of a product so that neither the package nor the product is crushed. The chamber is decompressed and the products are removed and re-boxed for shipping.
The products are currently being manufactured by Cargill at its Columbus, Neb., meat processing facility.