Innovation plays a vital role in every industry, and the pet food sector is certainly no exception. One emerging technology that is rapidly gaining momentum in this field is High-Pressure Processing (HPP). This groundbreaking method is revolutionizing the preservation of raw pet food by extending its shelf life and enhancing food safety measures. In this episode, we had the privilege of hosting Dr. Mary-Grace Danao, a distinguished research associate professor specializing in Food Science and Technology with a focus on HPP in raw pet food. Dr. Danao shed light on the significance of HPP in ensuring the safety and quality of raw pet food. Additionally, she explored the growing market for raw pet food and emphasized the crucial need to maintain high-quality standards throughout the entire production process.

“HPP technology involves using pressure instead of traditional temperature to process our foods, ensuring their safety." - Dr. Mary-Grace Danao

What you'll learn:

(00:00) Highlight
(01:26) Introduction
(03:47) Introduction to High-Pressure Processing (HPP)
(05:44) Difficulty in inactivating spores
(10:27) Shelf-life extension of fresh pet food by HPP
(12:14) Factors influencing HPP protocol
(19:27) Combining HPP with other methods
(22:08) The challenge of achieving log reductions in ground meat
(23:41) Use of HPP in the treat market
(36:58) Final questions

Meet the guest: Dr. Mary-Grace Danao

Experience:

Current: Research Associate Professor at the University of Nebraska-Lincoln

Background:

Ph.D. Biosystems and Agricultural Engineering (University of Kentucky)
M.Sc. Biosystems and Agricultural Engineering (University of Kentucky)
B.Sc. Agricultural and Biological Engineering (University of Florida)

Connect with the guest!

The Pet Food Science Podcast Show is trusted and supported by innovative companies like:

- Wilbur-Ellis Nutrition

- Kemin

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