Cargill’s new Fressure fresh ground-beef patties have many features including double the shelf-life (21 to 42 days) of traditional fresh burgers, enhanced food safety plus optimal flavor and a consistent high-quality eating experience for consumers. This Cargill-developed, patent-pending process technology is being used to process fresh ground beef patties for the foodservice market.

Cargill’s research efforts focused on making high-pressure processing commercially viable for ground beef patties. These efforts were inspired by the need to find an improved premium ground beef patty solution for customers. The end result is the doubling of shelf life, preservation of the beef's optimal flavor and diminishing bacteria that cause food borne illness and spoilage. It is an entirely natural process that does not use high temperatures, chemicals or irradiation, while retaining the nutrient value and freshness of the ground beef.

"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 Wichita, KS.-based 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.

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