Cargill Uses New Technology to Enhance Ground-Beef Patty Shelf Life

Global food maker Cargill has introduced its Fressure ground-beef patties, which it says have double the shelf life of traditional fresh burgers.

The company said it is using high-pressure processing technology to increase the shelf life of products from 21 to 42 days.

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 firm said.

Cargill added that the patent-pending technology can help to preserve the beef’s optimal flavour and diminish bacteria that cause food-borne illness and spoilage.