Abstract: A process of preserving fresh sausages or fresh meat emulsions with high pressure and avoiding color fading and diminishing of taste comprises the steps of a) packing the products into sealed packages, b) Putting the packages into a pressurization vessel, increasing pressure in the vessel up to 100.000 PSI that the packages are exposed to the elevated pressure. c) Maintaining pressure for a time up to 300 seconds, at a temperature up to 45 F, d) removing the packages with fresh meat products from the pressure vessel. Pathogens are killed during this process providing a longer shelf life while retaining taste, color compared to having fresh meat products that are packed without the benefit of high pressure. To avoid color fading and loss of flavor during this process, spices which are not part of the original and historical recipe are used to compensate.

Abstract: Deli-salads are normally produced with preservatives to achieve the shelf life demanded by the retail food industry. This invention relates to the process of manufacturing Deli Salad products without the use of preservatives other than salt, sugar, or other sweeteners and food acidulates. Salads prepared, processed and pasteurized in this manner, will have a minimum refrigerated shelflife of 60 days without impairing the taste of the salad or the crispness of the vegetables. Salad dressings are mixed with vegetables such as potatoes or any other agriculture grown product or manufacturer thereof. This mixture is then packed into plastic bags. The bags are heat sealed and pasteurized. After removal from the heated environment, the bags are rapidly cooled.